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Roast chicken stuffed with feta, lemon, garlic and rosemary

Recipe from: 12 August 2014
recipes, chicken, roast

Ingredients 9
Servings 5


  • 1
    plump free range chicken, rinsed and patted dry
  • 100
    feta cheese, crumbled
  • 2
    fresh rosemary, chopped
  • 1
    lemon (juice and zest)
  • 2
    garlic, crushed
  • 2
    olive oil or Parmesan infused olive oil
  • freshly ground salt and black pepper
  • extra olive oil to drizzle
  • 1
    bag mixed chunky roasting vegetables



Preheat the oven to 200°C.

Butterfly the chicken by cutting alongside the backbone, pull open – breast side up – and flatten with your fist.

Loosen the skin of the chicken (breast, wings and even the legs and thighs) being very careful not the tear.

Mix the stuffing ingredients, season to taste and stuff generously and evenly underneath the skin.

Place onto a roasting rack. Drizzle with some extra olive oil and gently massage onto the skin and season once more with salt and pepper.

Roast for 20 minutes.

Season and toss the veggies in some olive oil and arrange around the chicken.

Roast for a further +- 50 minutes. Or until the chicken is golden and cooked through and the veggies are tender.

Serve with a simple salad.


Try a combination of fresh herbs like basil, parsley and chives.
Fresh tarragon or thyme will work beautifully too.

Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: chicken  |  roast  |  recipes

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