Save The smell of lemon and oregano roasting always pulls me back to my tiny apartment kitchen, where I first attempted a whole chicken and accidentally set off the smoke detector. That first bird was overcooked, but the potatoes underneath had soaked up every bit of herb-infused juice and became the thing I couldnt stop thinking about for weeks.
Last winter, my sister came over exhausted from a new job, and I made this while she curled up on the couch. We ended up eating straight from the roasting pan, standing in the kitchen in our socks, picking at the crispy bits and talking until the wine bottle was empty.
Ingredients
- 1 whole chicken: Pat it completely dry, which I learned is the secret to crispy skin that people actually want to eat
- 2 tbsp olive oil: Use decent oil here since its carrying all the flavor into the bird
- 1 lemon: Both the zest rubbed outside and quarters stuffed inside create layers of brightness
- 4 garlic cloves: Smash them rather than mincing so they release slowly into the cavity
- Fresh oregano and thyme: The woody herbs hold up better than delicate ones during long roasting
- 1 kg small new potatoes: Keep them halved rather than quartered so they dont turn to mush
- 100 g feta cheese: Wait until the very end to add it so it softens without melting away completely
Instructions
- Prep your oven and bird:
- Heat the oven to 200°C and pat the chicken thoroughly dry with paper towels
- Make the herb rub:
- Mix olive oil with lemon zest, chopped herbs, salt, and pepper until it becomes a paste
- Season everything:
- Rub the mixture over and under the skin, then stuff the cavity with lemon quarters and smashed garlic
- Arrange for roasting:
- Place the chicken breast-side up in a roasting pan and scatter halved potatoes around it
- Roast and baste:
- Cook for about an hour, basting the chicken and potatoes with pan juices once or twice
- Check for doneness:
- Insert a meat thermometer into the thickest part and look for 75°C
- Rest and finish:
- Let the chicken rest for 10 minutes, then scatter feta and fresh herbs over everything
Save This became my go-to for nights when I want to cook but dont want to think. The other day I caught my partner eating the leftover potatoes cold from the fridge, which is either a compliment or a warning about our snack situation.
Getting the Skin Crispy
After years of rubbery chicken skin, I finally realized that starting with a completely dry bird and a hot oven makes all the difference. If the skin isnt browning enough in the last 15 minutes, turn on the broiler for a quick blitz, but stand there and watch it because it goes from perfect to burnt fast.
Potato Placement Matters
The potatoes that end up underneath the chicken always taste better, so I tuck some directly under the bird before roasting. They steam in the juices and get creamy while the ones around the edges crisp up, giving you two textures in the same dish.
Make Ahead Strategy
You can rub the herb mixture all over the chicken up to two hours before roasting and keep it refrigerated. This actually helps the flavors penetrate deeper into the meat.
- Take the chicken out of the fridge 30 minutes before roasting so it cooks evenly
- If you forget to marinate ahead, just rub it right before it goes in, still delicious
- Leftover feta and herb crumble works well over eggs the next morning
Save Serve this with whatever white wine is open and let people eat directly from the pan if the mood strikes.
Recipe FAQ
- → 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 cut between the leg and body.
- → Can I marinate the chicken ahead of time?
Yes, you can rub the herb mixture over the chicken and refrigerate for up to 2 hours before roasting. This allows the flavors to penetrate deeper into the meat for more seasoning throughout.
- → What potatoes work best for this dish?
Small new potatoes are ideal as they cook evenly and develop a creamy interior. You can also use baby Yukon Gold or fingerling potatoes for similar results. Avoid large baking potatoes as they take longer to cook.
- → Can I make this without feta?
Absolutely. You can omit the feta entirely or substitute with shredded Parmesan, crumbled goat cheese, or dollops of Greek yogurt for a tangy finish. The dish will still be delicious without dairy.
- → Why rest the chicken before carving?
Resting allows the juices to redistribute throughout the meat rather than spilling out onto the cutting board. This ensures each slice remains moist and tender. A 10-minute rest makes a noticeable difference in texture.
- → What sides pair well with this chicken?
A crisp green salad with vinaigrette balances the rich flavors. Steamed green beans, roasted asparagus, or sautéed spinach also complement the Mediterranean profile. A crusty bread helps soak up the pan juices.