Whole Roasted Chicken with Potatoes, Lemon, Herbs, and Feta Recipe
A flavorful whole roasted chicken spatchcocked and roasted with fingerling potatoes, carrots, and onions, enhanced by a zesty lemon-herb marinade and finished with fresh herbs, crumbled feta, and optional whipped feta yogurt sauce. This one-pan meal combines crispy skin chicken and perfectly roasted vegetables for an easy, impressive dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Chicken and Marinade
- 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
Vegetables
- 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
For Serving
- 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
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) and allow it to fully preheat. Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes to ensure even cooking.
- Prepare the marinade: In a small bowl, combine olive oil, lemon juice, chopped garlic, kosher salt, garlic powder, paprika, oregano, and dijon mustard. Mix thoroughly to combine flavors.
- Marinate the chicken: Generously brush half of the marinade all over the chicken, including under the skin, ensuring the flavors penetrate deeply. Set aside the remaining marinade for later.
- Prepare the vegetables: Place the halved potatoes, carrot segments, and onion chunks in a large roasting pan. Drizzle about 2 tablespoons of the marinade over the vegetables and toss well to coat evenly. Arrange vegetables around the edges of the pan, leaving center space for the chicken.
- Spatchcock the chicken: Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along each side of the backbone to remove it completely. Flip the chicken breast-side up and press firmly on the breastbone until it cracks, flattening the chicken for even cooking.
- Final marinade application: Transfer the spatchcocked chicken to the roasting pan center. Brush the remaining marinade generously all over the chicken, rubbing under the skin as well.
- Roast the chicken and vegetables: Place the roasting pan in the preheated oven. Roast for 45 to 50 minutes, stirring the vegetables halfway through cooking. Use a meat thermometer to check the thickest part of the chicken breast; it should reach 160°F (71°C). The chicken will finish cooking as it rests.
- Rest the chicken: Remove the chicken from the oven and transfer to a clean cutting board or plate. Let it rest for 15 to 20 minutes to allow juices to redistribute, resulting in a juicy, tender bird.
- Garnish and serve: Arrange the roasted vegetables on a large serving platter and place the carved chicken quarters on top or in the center. Garnish with fresh chopped dill, parsley, crumbled feta, and lemon zest. Optionally, serve with whipped feta yogurt sauce and a bed of arugula for extra freshness. Enjoy your vibrant, comforting meal!
Notes
- Bringing the chicken to room temperature before roasting ensures even cooking and crispier skin.
- Spatchcocking the chicken allows it to cook faster and more evenly on a single roasting pan.
- Using a meat thermometer avoids overcooking; 160°F is ideal as the chicken will rest and reach final safe temperature.
- Leftover backbone can be simmered with veggies and herbs to create a flavorful homemade chicken stock.
- For a dairy-free version, omit feta and whipped feta sauce; avocado oil can substitute olive oil.
- Vegetables can be swapped based on season or preference but choose sturdy types that roast well.
