Feta and mixed herb roast chicken

This ingenious idea calls for feta cheese to be stuffed under the skin of a chicken before roasting. With the addition of garlic, herbs and lemon, it's a winning combination.

Serves: 4


2 rounds of feta
4 chopped cloves garlic
1 handful chopped fresh basil
1 tsp dried oregano
2 tbsp olive oil
sea salt and black pepper
1 large free-range whole chicken
1 halved lemon


Preheat the oven to 180°C. Crumble the feta and mix with the garlic, herbs and 1 tbsp olive oil. Season with salt and pepper. Stuff the mixture under the skin of the chicken. Rub olive oil onto the chicken skin with a good sprinkle of sea salt and stuff the lemon halves into the cavity. Roast for 1 hour, or until the juices run clear when pierced. Leave to rest in the pan for five minutes before carving. Serve with roasted baby potatoes. Tip: you can also mix the feta with sundried tomatoes 
and chilli, or olives and chopped 
baby spinach for something new.

Recipe by Hannah Lewry, courtesy City Press iMagazine.

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