Description

This Easy Whole Roasted Chicken Recipe features a perfectly spatchcocked bird seasoned with a flavorful blend of olive oil, lemon, garlic, and herbs. Roasted alongside tender fingerling potatoes, carrots, and onions, this one-pan meal delivers juicy, crispy-skinned chicken with vibrant vegetable sides. Garnished with fresh herbs, crumbled feta, and optional whipped feta yogurt sauce, it’s a simple yet elegant dish ideal for a satisfying family dinner or meal prep.

Ingredients

Scale

Chicken & Marinade

1 whole chicken (about 4 pounds)
¼ 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
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 into 3-inch segments
1 yellow onion, cut into large chunks

For Serving (Optional)

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

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Instructions

Preheat and Prepare Chicken: Preheat the oven to 450°F. Remove the chicken from the fridge and let it come to room temperature for 30 minutes to ensure even cooking.
Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, kosher salt, garlic powder, paprika, oregano, and Dijon mustard until well blended. Set aside half the mixture for later.
Season the Chicken: Generously brush half of the marinade all over the chicken, including under the skin to infuse flavor directly into the meat.
Prepare Vegetables: Add the halved potatoes, carrots, and onion chunks to a large roasting pan. Drizzle with about 2 tablespoons of the remaining marinade, tossing to coat evenly. Arrange the vegetables 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 sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone until you hear a crack to flatten the bird. Alternatively, make two 1-inch incisions alongside the breastbone to help flatten the chicken evenly.
Position and Season Chicken: Place the flattened chicken in the center of the roasting pan on top of the vegetables. Brush the remaining marinade over and under the chicken skin generously.
Roast: Roast in the preheated oven for 45 to 50 minutes. Stir the vegetables halfway through cooking to ensure even roasting. The chicken is done when a meat thermometer inserted into the thickest part of the breast reads 160°F. Note that it will continue cooking slightly after being removed.
Rest: Transfer the chicken to a clean cutting board or large plate and let it rest for 15 to 20 minutes to allow juices to redistribute.
Garnish and Serve: Transfer the roasted vegetables to a large platter and arrange the chicken quarters on top or in the center. Garnish with fresh dill, parsley, crumbled feta, and lemon zest. Serve with whipped feta yogurt sauce and optional arugula for a fresh, vibrant addition.

Notes

See the full blog post for additional tips, tricks, and suggested side dishes that pair well with this easy roasted chicken.
You can substitute olive oil with melted butter or avocado oil for a different flavor profile.
Save the removed backbone to make homemade chicken stock for soups or sauces.
Letting the chicken come to room temperature helps it cook more evenly and results in crispier skin.
Use a meat thermometer to avoid overcooking and keep the chicken juicy.

Nutrition

Serving Size: 1/6 of roasted chicken and vegetables
Calories: 490
Sugar: 6g
Sodium: 620mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 43g
Cholesterol: 125mg