Save to Pinterest The first time I made this roasted chicken was on a rainy Sunday when I needed something that would make the entire apartment smell like comfort. My grandmother had told me about tucking garlic and lemon inside the bird, how it steams from the inside out while roasting. The feta was my own addition, a salty creamy surprise that makes everything feel special. It became the dish I make when friends need to feel cared for.
Last winter my sister came over exhausted from a new job, and I put this chicken in the oven without saying much. We sat at the counter picking at the potatoes while the bird rested, talking about everything and nothing. She asked for the recipe before she even left, and now she makes it when she needs to remember that afternoon.
Ingredients
- 1 whole chicken: Pat it completely dry with paper towels, this is the secret to crispy golden skin that everyone will fight over
- 2 tbsp olive oil: Use a good quality one, it carries the herbs into every crevice of the bird
- 1 lemon: The zest goes into the rub while the wedged quarters get tucked inside to perfume the meat as it roasts
- 4 garlic cloves: Smash them with the flat side of your knife to release their oils before stuffing them into the cavity
- Fresh oregano and thyme: Chop them together so their oils mingle, or use dried if thats what you have, just use slightly less
- Salt and black pepper: Be generous here, underseasoning is the biggest mistake with roasted chicken
- Small new potatoes: They soak up all the pan juices and develop creamy centers while becoming blistered and golden
- 100 g feta cheese: Wait until the very end to crumble it over so it stays distinct and creamy rather than melting completely away
- Fresh dill or parsley: This bright green finish makes the whole dish look like something from a magazine
Instructions
- Prep your oven and chicken:
- Heat the oven to 200°C and set the chicken on a cutting board while you make the herb rub, letting it come closer to room temperature helps it cook evenly.
- Make the magic paste:
- Mix the olive oil, lemon zest, chopped herbs, salt, and pepper in a small bowl until it becomes a fragrant paste that smells like sunshine.
- Season the bird inside and out:
- Rub the mixture all over the chicken, slipping your hands under the skin to coat the breast meat, then stuff the cavity with lemon quarters and smashed garlic.
- Arrange the masterpiece:
- Place the chicken breast side up in a large roasting pan and scatter the halved potatoes around it like a loyal audience.
- Coat the potatoes:
- Drizzle the potatoes with olive oil and season with salt and pepper, then toss them gently with your hands until every cut side is gleaming.
- Roast and baste:
- Slide the pan into the oven for an hour, basting once or twice with the pan juices, and cover the potatoes with foil if they start browning too quickly.
- Check for doneness:
- Insert a meat thermometer into the thickest part of the chicken, it should read 75°C, and give it another 10 to 15 minutes if needed.
- Rest the chicken:
- Let the bird rest on the counter for 10 minutes, this crucial step lets the juices redistribute so they do not escape the moment you carve.
- Finish with flair:
- Scatter crumbled feta over the chicken and potatoes, shower everything with fresh herbs, and serve with extra lemon wedges for squeezing.
Save to Pinterest This chicken has become my answer to unexpected guests and planned celebrations alike. Something about a whole roasted bird makes people feel like they are home, no matter where they actually are.
Choosing The Right Chicken
I have learned through many grocery store runs that a smaller chicken around 1.5 kg roasts more evenly and stays juicier than larger birds. The organic ones from local farms often have better flavor and more yellow fat, which translates to tastier pan juices for those potatoes.
Making It Ahead
You can rub the chicken with the herb paste up to two hours before roasting, letting it sit uncovered in the refrigerator. This extra time lets the flavors penetrate deeper into the meat, and the air circulating in the fridge helps dry the skin for extra crispiness.
Wine Pairing Magic
A crisp white wine like Sauvignon Blanc cuts through the rich feta and complements the bright lemon notes. But honestly, a chilled rosé works beautifully too, especially if you are eating this on a warm evening with the windows open.
- Add a handful of olives to the roasting pan during the last 20 minutes
- Leftovers make incredible sandwiches with mayo and arugula
- Save the chicken carcass for the most flavorful stock you have ever made
Save to Pinterest There is something deeply satisfying about putting a whole chicken on the table and watching everyone serve themselves. Good food does not need to be complicated, just made with care and shared freely.
Your Questions Answered
- → What temperature should the chicken reach?
The chicken is done when the internal temperature reaches 75°C (165°F) at the thickest part of the meat. Use a meat thermometer to check for accuracy.
- → Can I marinate the chicken ahead of time?
Yes, marinate the chicken in the herb and oil mixture for up to 2 hours before roasting. This enhances the flavor and helps the seasoning penetrate the meat.
- → What potatoes work best?
Small new potatoes are ideal because they cook evenly and develop a creamy interior. You can also use baby Yukon Gold or fingerling potatoes as alternatives.
- → How do I prevent the potatoes from burning?
If the potatoes brown too quickly, cover them loosely with aluminum foil while the chicken finishes cooking. Basting with pan juices also helps prevent drying.
- → What can I serve with this dish?
A crisp white wine like Sauvignon Blanc pairs beautifully. You could also add a simple green salad or roasted vegetables to complete the meal.
- → How long should the chicken rest before carving?
Let the chicken rest for at least 10 minutes after removing from the oven. This allows the juices to redistribute, ensuring moist and tender meat.