Whole Roasted Chicken With Potatoes, Lemon, Herbs and Feta
By Ava Mitchell
Prep
30 min
Cook
45 min
Total
75 min
Servings
6
Level
Easy
Prep this spatchcocked chicken as a full dinner, then cool and shred extra meat for meals later in the week. The roasted potatoes, carrots, and onion hold the lemony pan flavor, while feta, dill, parsley, and lemon zest finish each serving.
Olive oil, lemon juice, garlic, salt, garlic powder, sweet paprika, oregano, and Dijon mustard make the marinade. Half coats the chicken before it is flattened, and the rest goes over the bird in the roasting pan. Fingerling or baby Yukon gold potatoes, carrots, and yellow onion roast around it, absorbing the seasoned oil while becoming a built-in vegetable side.
The chicken is ready when an instant-read thermometer in the thickest part of the breast reads 160°F, and the vegetables should be stirred halfway through for even cooking. Drying the chicken before brushing on the marinade helps the coating adhere. If the skin browns before the breast is done, cover the chicken with foil so the interior can continue cooking.
Rest the chicken for 15 to 20 minutes before quartering, then serve it over the vegetables with herbs, feta, lemon zest, and optional whipped feta yogurt sauce. For meal prep, cool the chicken completely before shredding it for soups, stews, enchiladas, tacos, salads, or sandwiches.
Why you'll love this recipe
- A 4-pound chicken yields a complete roast with potatoes and vegetables, while extra meat can be shredded into roughly five cups for later meals.
- Leftover chicken adapts to soups, stews, enchiladas, tacos, salads, and sandwiches because the lemon, garlic, and oregano seasoning stays broadly useful.
- Roasting vegetables beneath the flattened chicken builds a ready side dish in the same pan, reducing separate prep work when planning several meals.
- The recipe gives clear cooling, refrigeration, and freezing directions, so cooked chicken can be portioned after dinner instead of needing immediate use.
- Spatchcocking helps the chicken lie flat for more even roasting, making it easier to cook a batch of chicken and vegetables together.
- Fresh dill, parsley, feta, and lemon zest are added at serving, allowing the roasted chicken and vegetables to be stored without delicate garnishes.
Ingredients
- •1 whole chicken (about 4 pounds)
- •0.25 cup extra-virgin olive oil (or 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
- •black pepper (freshly ground)
- •1 pound fingerling potatoes or baby Yukon gold potatoes (halved)
- •4 medium to large carrots (4 to 5, peeled, cut in half lengthwise and cut into 3-inch segments)
- •1 yellow onion (cut into large chunks)
- •3 tablespoons fresh dill (chopped, for serving)
- •3 tablespoons fresh parsley (chopped, for serving)
- •crumbled feta (for serving)
- •lemon zest (for serving)
- •Whipped Feta Yogurt Sauce (optional, for serving)
- •arugula (optional, for serving)
Instructions
- 1
Preheat the oven to 450°F. Remove chicken from the fridge and bring to room temperature for 30 minutes.
- 2
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.
- 3
Add the potatoes and vegetables to a large roasting pan, drizzle with about 2 tablespoons of the olive oil mixture, toss well to coat, then arrange the vegetables on the edges of the pan so there is room for the chicken in the middle.
- 4
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. Remove the backbone and discard, or save it to make homemade stock.
- 5
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. Alternatively, make two 1-inch incisions on either side of the breastbone along the neck to help flatten the chicken.
- 6
Transfer the chicken to the roasting pan and generously brush the remaining marinade mixture all over the chicken and rub it under the skin.
- 7
Roast in the oven, stirring the vegetables halfway through, until a meat thermometer inserted in the thickest part of the chicken breast reads 160°F, 45 to 50 minutes.
- 8
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.
- 9
Transfer vegetables to a large platter, then arrange the chicken in the middle or on top. Garnish with fresh herbs, feta and lemon zest. Serve with whipped feta sauce and arugula, if desired.
FAQ
Nutrition (per serving)
Calories
588
Protein
39g
Fat
39.4g
Carbs
17.6g
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