Whole chicken stuffed with feta

Recipe from: 12/21/2000 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • olive oil
  • 3
    rounds fete cheese, coarsely crumbled
  • 15
    capers, rinsed
  • 65
    calamata olives, stoned and quartered
  • 15
    fresh rosemary sprigs
  • salt and coarsely ground black pepper
  • 1
    large whole chicken, cleaned and patted dry
  • salt and pepper
  • 1
    baby potatoes, washed and halved
  • coarse salt
  • few rosemary sprigs


Preheat the oven to 200 ºC and brush a deep oven pan with olive oil. Lightly mix all the stuffing ingredients for the chicken together. Loosen the chicken skin on the breast side of the bird from the neck to the wings and bottom of the breastbone, taking care not to tear the skin. Season the chicken generously with salt and pepper. Insert the filling under the loosened skin and spread over the entire breast area, pulling the skin over the neck and securing with cocktail sticks. Stuff the cavity of the chicken with any leftover filling and secure with cocktail sticks. Truss the chicken neatly with natural raffia. Brush the chicken with olive oil and sprinkle with salt and coarsely ground black pepper. Place the baby potatoes in an oven pan and sprinkle with coarse salt and rosemary sprigs. Sprinkle with 30 ml (2 tbsp) boiling water. Place the chicken breast side down on top of the potatoes and roast for 10 minutes. Turn the chicken onto its breast and oven roast for another 45 to 60 minutes or until tender and done. (Test by inserting a testing skewer into the thickest part of the thighs - if the juices run clear the chicken is done.) Transfer the chicken and potatoes to a large serving platter and scatter fresh rosemary sprigs on top. Remove the raffia before carving the chicken.

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