Roasted Chicken Lemon Herbs Feta

This roasted chicken dish is a nostalgic, comforting feast that brings the bright flavors of the Mediterranean directly to your table. Infused with zesty lemon, aromatic herbs, and the creamy tang of feta cheese, it offers a perfect balance of savory and bright notes, served alongside buttery, tender pot potatoes.

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A whole roast chicken is the ultimate centerpiece for a family gathering. By roasting the potatoes in the same pan, you ensure that every bite of the vegetable is infused with the garlic and herb-infused drippings from the chicken.

Ingredients

• For the Chicken: 1 whole chicken (about 1.5 kg / 3.3 lbs), 2 tbsp olive oil, 1 lemon (zested and quartered), 4 garlic cloves (smashed), 1 tbsp fresh oregano, 1 tbsp fresh thyme leaves, 1 tsp salt, ½ tsp black pepper.
• For the Pot Potatoes: 1 kg (2.2 lbs) small new potatoes (halved), 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tbsp fresh parsley (chopped).
• To Finish: 100 g (3.5 oz) feta cheese (crumbled), 2 tbsp fresh dill or parsley (chopped), extra lemon wedges for serving.

Instructions

Step 1: Preheat

Preheat your oven to 200°C (400°F) to ensure a hot roasting environment.

Step 2: Season the Chicken

In a small bowl, mix olive oil, lemon zest, chopped herbs, salt, and pepper. Rub this mixture all over the chicken, inside and out. Stuff the cavity with the lemon quarters and smashed garlic cloves.

Step 3: Arrange the Pan

Place the chicken breast-side up in a large roasting pan. Scatter the halved potatoes around the chicken. Drizzle potatoes with olive oil, and season with salt and black pepper. Toss gently to coat.

Step 4: Roast

Roast for 1 hour, basting the chicken and potatoes with pan juices once or twice. If potatoes brown too quickly, cover loosely with foil.

Step 5: Check Doneness

Check the chicken for doneness using a meat thermometer; the internal temperature should reach 75°C (165°F) at the thickest part. If needed, roast for an additional 10–15 minutes.

Step 6: Rest

Remove the pan from the oven. Let the chicken rest for 10 minutes before carving to allow juices to redistribute.

Step 7: Final Flourish

Sprinkle crumbled feta and fresh dill or parsley over the potatoes and chicken. Serve with extra lemon wedges.

Zusatztipps für die Zubereitung

To ensure the chicken is perfectly cooked, always use a meat thermometer. The target temperature is 75°C (165°F). For the crispiest skin, make sure the chicken is patted completely dry before applying the oil and herb mixture.

Varianten und Anpassungen

You can substitute the new potatoes for baby Yukon Gold or fingerling potatoes if desired. For a deeper briny flavor, try adding a handful of Kalamata olives or capers to the pan during the final stages of roasting.

Serviervorschläge

This dish pairs exceptionally well with a crisp white wine such as Sauvignon Blanc, which cuts through the richness of the chicken. Serve it alongside a fresh green salad for a complete Mediterranean experience.

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With its vibrant colors and rich aromas, this roasted chicken and potato dish is sure to become a staple in your recipe rotation, offering comfort and sophistication in every serving.

FAQs About This Recipe

→ How do I know when the chicken is done?

Insert a meat thermometer into the thickest part of the chicken, avoiding bone. The internal temperature should reach 75°C (165°F). The juices should run clear when you pierce the thigh, and the leg should move freely in its joint.

→ Can I prepare this ahead of time?

Yes, you can rub the chicken with the herb mixture and refrigerate for up to 2 hours before roasting. The potatoes can be seasoned and kept at room temperature. Bring everything to room temperature before roasting for even cooking.

→ What other potatoes work well?

Baby Yukon Gold or fingerling potatoes are excellent substitutes. They hold their shape well and develop a creamy texture when roasted. Avoid russet potatoes as they can become too soft and fall apart.

→ How can I add more Mediterranean flavors?

Add kalamata olives or capers during the last 15 minutes of roasting for a briny contrast. You could also sprinkle sun-dried tomatoes over the potatoes before serving, or add fresh rosemary to the herb rub.

→ What should I serve with this dish?

A crisp green salad with vinaigrette balances the rich flavors. Steamed green beans or roasted asparagus work beautifully. For wine, pair with a Sauvignon Blanc or Pinot Grigio to complement the lemon and herbs.

→ Can I use chicken pieces instead of a whole bird?

Absolutely. Use bone-in, skin-on thighs or breast pieces. Reduce cooking time to 35-45 minutes, depending on the cuts. Arrange the potatoes around the pieces and follow the same temperature guidelines for doneness.