Description

This Easy Whole Roasted Chicken Recipe offers a flavorful, juicy spatchcocked chicken roasted alongside tender fingerling potatoes, carrots, and onions. A simple blend of olive oil, lemon, garlic, and spices creates a vibrant marinade that penetrates the meat for a perfectly crispy skin and succulent texture. This classic roast, garnished with fresh herbs and crumbled feta, is perfect for a comforting weeknight dinner or special occasion.

Ingredients

Scale

Chicken and Marinade

1 whole chicken (about 4 pounds)
¼ cup extra-virgin olive oil (or substitute 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 and Garnish

3 tablespoons fresh chopped dill
3 tablespoons fresh chopped parsley
Crumbled feta cheese
Lemon zest
Whipped feta yogurt sauce (optional)
Arugula (optional, for extra greens)

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Instructions

Preheat and Prepare Chicken: Preheat the oven to 450°F (232°C). Remove the chicken from the fridge and let it sit at room temperature for 30 minutes to ensure even cooking.
Make the Marinade: In a small bowl, combine olive oil, lemon juice, garlic, kosher salt, garlic powder, paprika, oregano, and Dijon mustard. Mix well. Brush half of this mixture all over the chicken, making sure to rub some underneath the skin for deeper flavor.
Prepare Vegetables: Place the halved potatoes, carrots, and onion chunks in a large roasting pan. Drizzle with about 2 tablespoons of the remaining marinade mixture and toss well to coat. Spread the vegetables evenly around the edges of the pan to make room for the chicken in the center.
Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along one side of the backbone as close as possible, then cut along the other side to remove the backbone completely. Discard or save the backbone for stock. Flip the chicken breast-side up and press firmly down on the breastbone until it cracks and the chicken lies flat. Alternatively, make two small incisions on either side of the breastbone near the neck to help flatten the bird.
Marinate Chicken Again: Transfer the flattened chicken to the roasting pan. Brush the remaining marinade generously over the entire chicken, rubbing some under the skin again for enhanced flavor.
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 read 160°F (71°C) to ensure doneness. The temperature will rise slightly during resting.
Rest the Chicken: Remove the chicken from the oven and transfer it to a clean cutting board or large plate. Let it rest for 15 to 20 minutes to allow juices to redistribute, ensuring juicy meat.
Serve and Garnish: Transfer the roasted vegetables to a large serving platter. Slice the chicken into quarters and arrange on top of or alongside the vegetables. Garnish with fresh chopped dill, parsley, crumbled feta cheese, and lemon zest. Optionally, add whipped feta yogurt sauce and a bed of arugula for extra flavor and freshness. Serve immediately and enjoy!

Notes

For best results, bring the chicken to room temperature before roasting to ensure even cooking and crispy skin.
Saving the backbone for homemade stock is a great way to minimize waste and add depth to future soups.
This recipe is versatile — feel free to swap vegetables according to your preference or seasonality.
Use a reliable meat thermometer to avoid over or undercooking the chicken.
Leftovers keep well refrigerated for 3-4 days and can be repurposed in salads or sandwiches.
For a dairy-free option, omit feta and whipped feta sauce and enjoy the chicken and vegetables as is.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 480
Sugar: 5g
Sodium: 600mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg