Whole Roasted Chicken With Potatoes, Lemon, Herbs and Feta
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
588 kcal
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Course
Main Course, Dinner, Others
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Cuisine
American
Whole Roasted Chicken With Potatoes, Lemon, Herbs and Feta
Description
The recipe begins by preparing a marinade blending extra-virgin olive oil, lemon juice, garlic, kosher salt, garlic powder, paprika, oregano, and Dijon mustard. This mixture is rubbed over and under the chicken skin for deep flavor. The chicken is then spatchcocked, removing the backbone to lay flat for uniform roasting.
Vegetables including fingerling potatoes, carrots, and yellow onion are tossed in olive oil mixture and arranged in a roasting pan. The chicken is placed breast-side down in the center atop the veggies. Roasting at 450°F delivers crispy skin with juicy meat while the vegetables cook in the flavorful pan juices.
To serve, fresh chopped dill and parsley are sprinkled along with crumbled feta cheese and lemon zest, introducing herbal brightness and salty tang that complement the savory chicken and earthy roasted potatoes. This dish works well for a family dinner or meal gathering, offering protein and vegetables in a one-pan preparation.
Additional options include a whipped feta yogurt sauce and arugula for added creaminess and greens. Bringing the chicken to room temperature before roasting ensures even cooking and a crisp crust.
Ingredients
- 1 chicken whole, about 4 pounds
- ¼ cup extra-virgin olive oil or melted butter or avocado oil as substitute
- 1 lemon large, juiced
- 3 cloves garlic roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika sweet
- 1 teaspoon oregano
- 1 teaspoon Dijon mustard
- black pepper freshly ground
- 1 pound fingerling potatoes or baby gold Yukon Gold potatoes, halved
- 4 to 5 carrot medium to large, peeled, cut in half lengthwise and into 3-inch segments
- 1 yellow onion cut into large chunks
- For serving:
- 3 tablespoons dill fresh, chopped
- 3 tablespoons parsley fresh chopped
- feta cheese crumbled
- lemon zest
- Whipped Feta Yogurt Sauce, optional
- arugula optional for extra greens
Instructions
- Preheat the oven to 450°F. Remove chicken from the fridge and bring to room temperature for 30 minutes.
- In a small bowl, mix together the olive oil, lemon juice, garlic, salt, garlic powder, paprika, oregano and dijon until well combined. Set aside. Generously brush half of the mixture over all sides of the chicken and rub it under the skin.
- Add the potatoes and vegetables to a large roasting pan, drizzle with about 2 tablespoons of the olive oil mixture, tossing well to coat, then arrange the vegetables on the edges of the pan so there is room for the chicken in the middle. The chicken can cover some of the vegetables as needed.
- Prep the chicken: Place the chicken breast-side down on a sturdy cutting board and pat dry with paper towels. Using sharp, strong kitchen shears, cut closely along one side of the backbone, then repeat with the other side of the backbone. Be sure to cut as close to the spine as possible so you do not remove excess meat. Remove the backbone and discard, or save it to make homemade stock.
- Flip the chicken breast-side up and firmly press down on the breast to flatten it until you hear the small crack of the breastbone breaking, which will allow the chicken to lie flat. Alternatively, with the legs facing away from you, you can make two 1-inch incisions on either side of the breastbone along the neck to help flatten the chicken.
- Transfer the chicken to the roasting pan and generously brush the remaining marinade mixture all over the chicken and rub it under the skin.
- Roast in the oven, stirring the vegetables halfway through, and cooking until a meat thermometer inserted in the thickest part of the chicken breast reads 160°F, 45 to 50 minutes. (The chicken will continue to cook once you remove it from the oven.)
- Transfer the chicken to a clean cutting board or large plate and allow it to rest for 15 to 20 minutes before cutting it into quarters.
- Transfer vegetables to a large platter, then arrange the chicken in the middle or on top of the vegetables. Garnish with fresh herbs, feta and lemon zest. Serve on plates with some whipped feta sauce spread on for enjoying with the chicken and vegetables. This is also absolutely delicious served over a little arugula. Enjoy!
Notes
- Bring the whole chicken to room temperature for 30 minutes before roasting to ensure even cooking.
- Spatchcock the chicken by removing the backbone closely along the spine to help it roast evenly.
- Carefully arrange vegetables around the chicken to allow space for even heat circulation during roasting.
- Serve garnished with fresh dill, parsley, crumbled feta, and lemon zest for added flavor contrasts.
- Optional additions include whipped feta yogurt sauce and arugula for extra creaminess and greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 1serving (based on 6, without garnishes & sauce) | |
| Calories | 588cal | 29% |
| Carbohydrates | 17.6g | 6% |
| Protein | 39g | 78% |
| Fat | 39.4g | 61% |
| Saturated Fat | 9.8g | 49% |
| Fiber | 2.6g | 10% |
| Sugar | 2.9g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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