Whole Roasted Chicken with Potatoes, Lemon, Herbs, and Feta

Looking for an easy and delicious roasted chicken recipe? This whole roasted chicken with potatoes, lemon, herbs, and feta is the perfect one-pan meal for your next family dinner. With crispy chicken, tender roasted vegetables, and flavorful herbs, this dish is ideal for any occasion. The combination of lemon, garlic, paprika, and oregano infuses the chicken with mouthwatering flavor, while the roasted potatoes and carrots soak up all the savory goodness.

This easy roast chicken recipe is perfect for busy weeknights or Sunday dinners, and it’s customizable with fresh herbs like dill and parsley, plus a sprinkle of crumbled feta for a Mediterranean twist. Serve with a side of whipped feta yogurt sauce and arugula for extra greens and flavor.

Ingredients

• 1 whole chicken (about 4 pounds)
• ¼ cup extra-virgin olive oil (or substitute melted butter or avocado oil)
• 1 large lemon, juiced
• 3 cloves garlic, roughly chopped
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 teaspoon oregano
• 1 teaspoon Dijon mustard
• Freshly ground black pepper
• 1 pound fingerling potatoes or baby Yukon Gold potatoes, halved
• 4 to 5 medium to large carrots, peeled, halved lengthwise, and cut into 3-inch segments
• 1 yellow onion, cut into large chunks

For Serving:

• 3 tablespoons fresh chopped dill
• 3 tablespoons fresh chopped parsley
• Crumbled feta
• Lemon zest
• Whipped feta yogurt sauce (optional)
• Arugula (optional for extra greens)

Instructions

1. Preheat the Oven: Preheat the oven to 450°F (230°C). Remove the chicken from the fridge and let it come to room temperature for about 30 minutes.
2. Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, garlic powder, paprika, oregano, and Dijon mustard. Set aside.
3. Prepare the Chicken: Brush half of the marinade mixture generously over the entire chicken, making sure to rub it under the skin for flavor.
4. Prepare the Vegetables: In a large roasting pan, toss the potatoes, carrots, and onions with about 2 tablespoons of the marinade mixture. Arrange the vegetables around the edges of the pan, leaving space for the chicken in the center.
5. Spatchcock the Chicken: Place the chicken breast-side down on a cutting board and pat dry with paper towels. Using kitchen shears, cut closely along both sides of the chicken’s backbone, then remove the backbone and discard (or save for making stock). Flip the chicken breast-side up, then press firmly on the breast to flatten it until you hear the breastbone crack. Alternatively, you can make small incisions along the breastbone to help it flatten.
6. Roast the Chicken and Vegetables: Place the chicken in the center of the roasting pan on top of the vegetables. Brush the remaining marinade mixture over the chicken and under the skin. Roast in the oven for 45-50 minutes, or until a meat thermometer inserted into the thickest part of the chicken breast reads 160°F. Stir the vegetables halfway through cooking.
7. Rest the Chicken: Remove the chicken from the oven and let it rest for 15-20 minutes before carving it into quarters.
8. Serve: Transfer the roasted vegetables to a large serving platter. Arrange the carved chicken on top or in the center of the vegetables. Garnish with fresh herbs, crumbled feta, and lemon zest. Serve with whipped feta sauce and a bed of arugula, if desired.

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Why You’ll Love This Recipe

• Flavor-packed and Easy: The combination of lemon, garlic, and herbs creates a flavorful, juicy chicken, and the roasted vegetables soak up all those delicious flavors.
• One-Pan Meal: Everything cooks together in one pan, making cleanup a breeze.
• Perfect for a Family Dinner: This dish is hearty and satisfying, making it great for family meals or entertaining guests.

Tips

• Room Temperature Chicken: Letting the chicken come to room temperature before roasting helps it cook more evenly.
• Flatten the Chicken: Spatchcocking (or butterflying) the chicken allows for more even cooking and crispy skin.
• Check the Temperature: Use a meat thermometer to ensure the chicken reaches 160°F for the juiciest results.
• Toss the Vegetables: Stir the vegetables halfway through cooking to ensure they roast evenly and soak up all the flavors.

Variations and Substitutions

• Different Vegetables: Swap the carrots and onions for other root vegetables like parsnips or sweet potatoes.
• Herb Variations: Try fresh thyme, rosemary, or sage instead of oregano for a different herbal twist.
• Dairy-Free Option: Skip the feta and whipped feta sauce for a dairy-free version.
• Lemon Herb Sauce: Instead of whipped feta sauce, drizzle a lemon herb dressing over the chicken for a fresh, zesty flavor.

FAQs

Can I use boneless chicken instead of a whole chicken?
Yes, boneless chicken will cook faster, so adjust the cooking time accordingly.

What if I don’t have a meat thermometer?
You can also check if the chicken is done by cutting into the thickest part of the breast and ensuring the juices run clear.

Can I prep this recipe in advance?
Yes, you can marinate the chicken and prep the vegetables the night before. Just cover and refrigerate them, then roast the next day.

Can I cook this recipe on a grill?
Yes, you can grill the chicken over indirect heat, but you may need to adjust the cooking time depending on the size of the chicken.

Serving

• Pair with a Salad: Serve this roasted chicken with a light, tangy salad to balance the richness of the dish.
• Serve with Rice or Couscous: Pair this meal with a side of rice or couscous to soak up the delicious juices.
• Add Greens: Serve over a bed of arugula or spinach for extra greens and a fresh contrast to the roasted flavors.
• Great for Meal Prep: Leftovers can be used in salads, wraps, or sandwiches for easy meals throughout the week.