Name: Whole Roasted Chicken with Potatoes, Lemon, Herbs, and Feta Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Mediterranean
Ingredients: 1 whole chicken (about 4 pounds); ¼ cup extra-virgin olive oil (or sub melted butter or avocado oil); 1 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, to taste; 1 pound fingerling potatoes or baby gold yukon gold potatoes, halved; 4 to 5 medium to large carrots, peeled, cut in half lengthwise and cut into 3-inch segments; 1 yellow onion, cut into large chunks; 3 tablespoons fresh chopped dill; 3 tablespoons fresh chopped parsley; Crumbled feta cheese (amount to preference); Lemon zest, for garnish; Whipped Feta Yogurt Sauce, optional; Arugula, optional for extra greens

Jump to Recipe· 3.9 from 9 reviews

If you are searching for a truly show-stopping, heartwarming meal, this Whole Roasted Chicken with Potatoes, Lemon, Herbs, and Feta Recipe is the answer. It combines juicy, tender chicken with the bright zing of lemon and a fragrant mix of herbs, beautifully complemented by perfectly roasted potatoes and carrots. The crowning touch of creamy, tangy feta not only adds a luxurious texture but also brings an irresistible Mediterranean flair. Every bite feels like a warm embrace, making this dish perfect for family dinners or impressing friends with effortless elegance.

Ingredients You’ll Need

A white oval plate filled with three golden-brown roasted chicken pieces placed on top of a bed of roasted vegetables including small potatoes, orange carrots, and onions with slightly charred edges. The chicken has a crispy skin with visible seasoning and herbs sprinkled on top, while the vegetables show a mix of yellow and orange hues with a roasted texture. Fresh green herbs and small crumbles of white cheese are scattered over the chicken and vegetables, adding bright color contrast. The plate is on a white marbled surface, with small green herbs scattered around it, accompanied by a small white bowl with what looks like a creamy dip next to the plate. photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple, carefully chosen ingredients, this recipe proves that rustic elegance is easily achievable. Each one plays a key role in building layers of flavor and texture, from the golden potatoes to the vibrant bursts of fresh herbs that finish the dish.

1 whole chicken (about 4 pounds): The star of the show, providing juicy, tender meat and crispy skin when roasted right.
¼ cup extra-virgin olive oil: A rich base that helps create a beautifully browned, crispy exterior on chicken and vegetables alike.
1 lemon, juiced: Adds a bright, sunny acidity that lifts the flavors and keeps the chicken moist.
3 cloves garlic, roughly chopped: Infuses the marinade with a savory punch that complements the herbs perfectly.
2 teaspoons kosher salt: Essential for seasoning the chicken and veggies evenly and bringing out their natural flavors.
1 teaspoon garlic powder: Adds a deeper garlicky aroma and depth beyond the fresh cloves.
1 teaspoon sweet paprika: Gives warmth, subtle smokiness, and a gorgeous golden color.
1 teaspoon oregano: Brings a fragrant herbal note typical of Mediterranean cooking.
1 teaspoon dijon mustard: Adds a slight tanginess and helps emulsify the marinade for even coating.
Freshly ground black pepper: For a gentle heat and enhanced complexity.
1 pound fingerling or baby Yukon gold potatoes, halved: Bite-sized, tender, and perfect for roasting alongside the chicken.
4 to 5 medium-large carrots, peeled and cut: Adds natural sweetness and a delightful texture contrast.
1 yellow onion, cut into large chunks: Sweetens and adds depth while roasting.
Fresh chopped dill and parsley: Bright, fresh herbs that finish the dish with vibrancy and color.
Crumbled feta: The tangy, creamy topping that elevates the roasted chicken and veggies to something truly special.
Lemon zest: Provides an aromatic citrus lift at the final stage.
Optional whipped feta yogurt sauce and arugula: For an extra creamy dip and peppery greens if you want to add that fresh finish.

How to Make Whole Roasted Chicken with Potatoes, Lemon, Herbs, and Feta Recipe

Step 1: Bring the Chicken to Room Temperature and Preheat Oven

Start by taking your whole chicken out of the fridge and letting it sit at room temperature for about 30 minutes. This helps ensure it cooks evenly and retains its juicy perfection. Meanwhile, preheat your oven to a sizzling 450°F to set up for a beautifully crisp skin and flavorful roast.

Step 2: Prepare the Flavorful Marinade

In a small bowl, whisk together the olive oil, lemon juice, chopped garlic, kosher salt, garlic powder, paprika, oregano, and Dijon mustard. Each element here adds layers of brightness, warmth, and herbal depth that will soak into the chicken and vegetables, creating a harmony of flavors that shines with every bite.

Step 3: Marinate the Chicken

Brush half of this zesty mixture generously over all sides of the chicken, making sure to rub it underneath the skin, too. This step ensures every bit of the meat gets infused with those fresh, savory notes, promising a juicy and flavor-packed result.

Step 4: Prepare and Arrange the Vegetables

Toss your halved potatoes, carrots, and chunks of onion in the remaining olive oil marinade, coating them well. Arrange the vegetables around the edges of a large roasting pan—this creates a delicious bed for your chicken and lets them soak in all the wonderful drippings as they roast together.

Step 5: Spatchcock the Chicken for Even Roasting

This might sound fancy, but spatchcocking basically means removing the backbone so the chicken lies flat and cooks evenly. Place the chicken breast-side down, and carefully cut along both sides of the backbone with sharp kitchen shears. Flip the bird breast-side up, then press firmly on the breastbone until you hear it crack and the chicken lays flat like a perfect canvas for roasting.

Step 6: Roast the Chicken and Vegetables

Place the flattened chicken in the center of your pan and brush it with the remaining marinade. Roast in the preheated oven, stirring the vegetables halfway through to ensure even caramelization. Cook until the thickest part of the breast reads about 160°F—about 45 to 50 minutes. The chicken will finish cooking as it rests, so no worries if it reads slightly under.

Step 7: Rest, Garnish, and Serve

Once out of the oven, give the chicken a good 15 to 20 minutes to rest—this locks in the juices and makes it tender beyond belief. Arrange the roasted vegetables on a vibrant serving platter, nestle the chicken on top, then sprinkle everything with fresh dill, parsley, crumbled feta, and a zest of lemon. For an extra touch, serve with a dollop of whipped feta yogurt sauce and a handful of peppery arugula for fresh contrast.

How to Serve Whole Roasted Chicken with Potatoes, Lemon, Herbs, and Feta Recipe

A white and blue patterned plate holds a meal with three main layers. The bottom layer is a thick, creamy white sauce spread across the plate with a smooth texture. On top of the sauce, there are golden-brown roasted baby potatoes and orange carrot slices mixed with green herbs, giving a warm and earthy color mix. The top layer is a large piece of roasted chicken with golden and slightly crispy skin, seasoned with visible black and green herbs. Next to the chicken are fresh, bright green arugula leaves adding a fresh touch. Everything is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs mixed with crumbled feta and a sprinkle of lemon zest are the perfect finishing touches to add color, texture, and that signature Mediterranean brightness to the dish. The contrast between creamy cheese and zesty lemon keeps each bite exciting and fresh.

Side Dishes

This dish shines wonderfully on its own but pairs beautifully with light, refreshing sides. A crisp green salad with vinaigrette or a simple couscous with herbs can balance the richness. If you love greens, serving it atop peppery arugula adds a lovely layer of flavor and a vibrant pop of color.

Creative Ways to Present

Try serving this whole roasted chicken with potatoes, lemon, herbs, and feta recipe on a rustic wooden board for a cozy family-style feast. Alternatively, slice the chicken into quarters and arrange on colorful platters surrounded by the veggies for a more elegant presentation. Adding edible flowers or microgreens can also elevate the aesthetic beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and vegetables store well in an airtight container in the fridge for up to 3 to 4 days. Keep the feta and herbs separate if possible to retain their texture and freshness.

Freezing

If you want to keep the goodness longer, you can freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Be sure to thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

Reheat your leftovers gently in a 350°F oven until warmed through to keep the chicken juicy and the skin from getting rubbery. Alternatively, a skillet reheated over medium-low heat, covered, works well for smaller portions.

FAQs

Can I use a frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking. A partially frozen bird may cook unevenly, risking undercooked parts.

What if I don’t have fingerling potatoes?

Baby Yukon gold or any small, waxy potatoes work perfectly. They roast evenly and absorb flavors well, just adjust cooking time slightly if using larger potatoes.

Do I need to spatchcock the chicken?

Spatchcocking speeds up cooking and helps the chicken roast evenly with crispy skin. If you’re not comfortable, you can roast whole, but expect longer cooking times and less even results.

Can I substitute feta with another cheese?

Feta’s tanginess and crumbly texture are key here, but goat cheese or ricotta salata can work in a pinch, though the flavor will be slightly different.

Is the whipped feta yogurt sauce necessary?

It’s optional but highly recommended for an extra creamy, tangy element that pairs beautifully with both the chicken and roasted veggies.

Final Thoughts

I can’t recommend this Whole Roasted Chicken with Potatoes, Lemon, Herbs, and Feta Recipe enough for when you want a comforting yet elegant meal that feels special but cooks up with ease. It perfectly balances bold flavors with simple ingredients, making every gathering feel memorable. Trust me, once you try this, it will quickly become a treasured favorite in your kitchen too.