Roast chicken stuffed with feta, lemon, garlic and rosemary
|1||free-range chicken — rinsed and patted dry|
|100 g||feta cheese — crumbled|
|2 sprig||fresh rosemary — chopped|
|1||lemon — zest and juice|
|2 cloves||garlic — cloves, crushed|
|2 Tbs||olive oil — or parmesan infused|
|salt and freshly ground black pepper|
|olive oil — to drizzle|
|1 kg||vegetables — chopped|
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.