# Required ingredients:
→ For the Chicken
01 - 1 whole chicken (approximately 3.3 lbs), patted dry
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and quartered
04 - 4 garlic cloves, smashed
05 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ For the Pot Potatoes
09 - 2.2 lbs small new potatoes, halved
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 tablespoon fresh parsley, chopped
→ To Finish
14 - 3.5 ounces feta cheese, crumbled
15 - 2 tablespoons fresh dill or parsley, chopped
16 - Extra lemon wedges, to serve
# How to make it:
01 - Set oven to 400°F and allow it to reach full temperature.
02 - In a small bowl, combine olive oil, lemon zest, chopped fresh herbs, salt, and black pepper. Mix until well combined.
03 - Rub the herb mixture thoroughly over the entire chicken, covering both exterior and interior surfaces. Stuff the cavity with lemon quarters and smashed garlic cloves.
04 - Position chicken breast-side up in a large roasting pan. Arrange halved potatoes around the chicken. Drizzle potatoes with olive oil and season with salt and black pepper. Toss gently to coat evenly.
05 - Roast for 1 hour, basting the chicken and potatoes with pan juices once or twice halfway through cooking. If potatoes are browning too quickly, loosely cover with aluminum foil.
06 - Insert a meat thermometer into the thickest part of the chicken thigh without touching bone. Internal temperature should reach 165°F. If needed, roast for an additional 10 to 15 minutes.
07 - Remove the roasting pan from the oven. Allow the chicken to rest for 10 minutes before carving.
08 - Sprinkle crumbled feta cheese and fresh dill or parsley over the potatoes and chicken. Serve immediately with additional lemon wedges.
