Save This Roasted Chicken with Pot Potatoes, Lemon Herbs, and Feta is the ultimate nostalgic, comforting meal. It brings a bright Mediterranean flair to the table with zesty lemon, aromatic herbs like oregano and thyme, and a creamy finish of crumbled feta cheese, all roasted together with buttery pot potatoes for a complete one-pan experience.
Save There is something deeply satisfying about a whole roasted chicken. As the pan juices mingle with the halved new potatoes, they become incredibly tender and flavorful. The addition of feta and fresh dill at the end provides a tangy, fresh contrast that elevates this classic dish to something truly special.
Ingredients
- For the Chicken
- 1 whole chicken (about 1.5 kg / 3.3 lbs), patted dry
- 2 tbsp olive oil
- 1 lemon, zested and quartered
- 4 garlic cloves, smashed
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 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, to serve
Instructions
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- 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
- 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 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 the chicken for doneness (internal temperature should reach 75°C/165°F at the thickest part). If needed, roast for an additional 10–15 minutes.
- Step 6
- Remove the pan from the oven. Let the chicken rest for 10 minutes before carving.
- Step 7
- Sprinkle crumbled feta and fresh dill/parsley over the potatoes and chicken. Serve with extra lemon wedges.
Zusatztipps für die Zubereitung
For extra flavor, marinate the chicken in the herb mixture for up to 2 hours before roasting. Always use a meat thermometer to ensure the chicken is perfectly cooked and juicy, reaching an internal temperature of 75°C/165°F. Letting the meat rest for 10 minutes after roasting is essential to allow the juices to redistribute.
Varianten und Anpassungen
You can substitute the small new potatoes with baby Yukon Gold or fingerling potatoes if desired. For a more intense Mediterranean flavor, consider adding a handful of olives or capers to the roasting pan for a briny touch. If you prefer different herbs, rosemary also works exceptionally well with this flavor profile.
Serviervorschläge
This hearty meal pairs beautifully with a crisp white wine such as Sauvignon Blanc. Serve the roasted chicken and potatoes with additional lemon wedges on the side for those who enjoy an extra punch of acidity, and perhaps a light green salad to balance the richness of the feta and chicken.
Save Whether you are hosting a Sunday dinner or looking for a reliable weeknight roast, this Mediterranean-style chicken is a crowd-pleaser. The combination of savory meat, tender potatoes, and the salty bite of feta creates a balanced and sophisticated plate that feels like home.
Kitchen Tips & Answers
- → How do I know when the chicken is done?
Insert a meat thermometer into the thickest part of the thigh, avoiding bone. It should read 75°C (165°F). The juices should run clear when pierced, and legs should move easily in their sockets.
- → Can I use chicken pieces instead of a whole bird?
Absolutely. Use bone-in, skin-on pieces like thighs, breasts, and legs. Reduce cooking time to 35-45 minutes, depending on piece size. Arrange pieces in a single layer for even browning.
- → What potatoes work best for this dish?
Small new potatoes, Yukon Gold, or fingerling potatoes are ideal. Their waxy texture holds shape during roasting while becoming tender. Avoid russets, which can become mealy.
- → Can I prepare this ahead of time?
Yes! Rub the herb mixture on the chicken up to 2 hours before roasting. Keep refrigerated. You can also cut potatoes and season them in advance. Let everything come to room temperature before roasting for even cooking.
- → What can I substitute for feta cheese?
Serve without cheese for dairy-free option, or try dollops of Greek yogurt, crumbled goat cheese, or grated Parmesan. Each adds a different savory element to the finished dish.
- → How do I prevent potatoes from burning?
If potatoes brown too quickly, cover them loosely with aluminum foil while chicken finishes cooking. You can also place chicken on a rack above potatoes so drippings flavor them without direct heat exposure.