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July 11, 2025Summer Grilling Tips
July 28, 2025Herb Roasted Chicken with Whipped Feta and Lemony Potatoes
Serves
4 Servings
Prep time
30 Minutes
Cook time
1 Hour
Method
Oven Roasted
When you want a meal that feels a little fancy but doesn’t demand hours in the kitchen, this Whole Roasted Herb Chicken with Lemony Potatoes and Whipped Feta delivers. Crispy-skinned chicken infused with fresh herbs, golden roasted potatoes with a citrusy punch, and a creamy whipped feta that ties it all together—it’s a comfort food trifecta with a bright, Mediterranean twist. Perfect for Sunday dinner or impressing your weeknight guests.
Recipe and photography by Essence Eats.
Ingredients for the Whole Roasted Herb Chicken
- 1 Honest Bison Pasture-Raised Whole Chicken (3-4 lbs)
- 2 tsp sea salt
- 1 tsp black pepper
- 8 tbsp unsalted butter (room temperature)
- 2 tbsp fresh rosemary (finely chopped)
- 2 tbsp fresh parsley (finely chopped)
- 2 tbsp thyme (finely chopped)
- 1 tbsp fresh dill (finely chopped)
- 6 cloves fresh garlic (minced)
- Zest of one lemon
Ingredients for the Lemony Crispy Potatoes
- 6-8 large yellow potatoes (cut into wedges)
- 4 tbsp avocado oil
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- 2 tablespoons fresh dill (finely chopped)
- Zest of a one lemon
Ingredients for the Whipped Feta
- 14 ounces feta cheese block
- 8 ounces cream cheese (room temperature)
- Juice and zest of one lemon
- 2 tbsp heavy cream
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
Directions
Prep the Whole Roasted Herb Chicken
Step 1
Preheat the oven to 450F.
Step 2
Zest the lemon. Finely chop the rosemary, parsley, thyme, and dill. Mince the garlic.
Step 3
In a small bowl combine the softened butter, lemon zest, sea salt, black pepper, and fresh herbs.
Step 4
Tie up the chicken legs. Using kitchen twine, wrap around each leg and pull tight into a knot.
This step isn’t necessary but allows the chicken to cook in a more compact uniform shape.
Step 5
Place your chicken on a large, sturdy cutting board and pat it dry with paper towels. Remove the internal organs from the chicken and discard or save it to make homemade stock.
Step 6
Gently lift the chicken’s skin and insert half of the lemon herb butter underneath (touching the chicken meat). Rub the remaining half of the lemon herb butter on top of the skin, being sure to get all the crevices of the chicken. The chicken should be completely slathered in butter underneath and on top of the skin when finished.
Step 7
In a skillet, place the chicken. Roast for about 1 hour or until the internal temperature is 160F to 165F. To check the internal temperature, insert a meat thermometer into the thickest part of the breast and the innermost part of the thigh.
Directions
Make the Lemony Yellow Potatoes
Step 1
Line a sheet pan with parchment paper.
Step 2
Cut the potatoes in half lengthwise, then cut into wedges about ½ inch thick. Transfer to a large bowl.
Step 3
Drizzle with the oil, salt, pepper, garlic powder, onion powder, and paprika, and mix to coat.
Step 4
Spread the potatoes out over the baking tray, ensuring no potatoes overlap.
Step 5
Bake in the oven for 35-40 minutes, or until golden, stopping to give the potatoes a flip once halfway.
Make the whipped feta:
Step 1
In a large food processor add feta, cream cheese, lemon juice and zest, heavy cream, and olive oil. Season with salt and pepper.
Step 2
Blend on high until smooth, about 2-3 minutes.
Finish the dish
Step 1
Remove the skillet from the oven, place the chicken onto a cutting board, cover with foil, and let rest for 10 minutes.
Step 2
Can be served separately or together. Place the whipped feta in a serving bowl and drizzle with olive oil. Place the roasted potatoes on a platter and top with lemon zest and fresh dill. Slice the chicken and spoon the juices from the pan on top. If serving together, on a large serving platter or sheet pan spread the whipped feta. Then evenly distribute the potato wedges, and the chicken on top of that. Over the whole dish sprinkle lemon zest, fresh dill, olive oil, and flaky sea salt. Enjoy!
To store the leftovers, place chicken in an airtight container in the fridge for up to 3 days. The potato wedges also last up to 3 days in an airtight container. Whipped feta can be stored in a jar or airtight container for up to 5 days.
If you don't think you'll eat the chicken within 4 days, you can freeze it. Put it in a zip-top bag, removing as much air as possible before sealing. Frozen chicken can be kept for up to 4 months, but the flavor and texture may deteriorate over time.
To reheat, add the leftover chicken in an oven-safe dish and tightly cover in foil. Add a splash of chicken broth. Bake in the oven at 350F for 15-20 minutes until the chicken is warm throughout. Potato wedges can be reheated in the oven at 350F for 10-15 minutes or in the air fryer at 400F for 5-7 minutes.
Frequently Asked Questions
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