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Summer Holiday Roast Chicken

July 1, 2012

Mediterranean Chicken

I am so fascinated by the history, ancient ruins and beautiful foods of the Mediterranean.  One day I will be able to explore its treasures, until then I can only imagine.  I wanted to try out some Mediterranean inspired recipes.  It was a hot day and I felt like something light and fresh.  I found this recipe which used olives and feta cheese.  I had never thought about roasting a chicken with cheese, just genius.

This recipe was adapted from ‘Good Housekeeping’ (June, 2012)


100g crumbly feta cheese, 50g black and green olives (chopped), dried oregano, olive oil, black pepper,  whole medium-sized chicken, 1 lemon (quartered), 300g cherry tomatoes.  This can be served with rice or cous cous.


1. Wash and prepare the chicken.
2. Mix up the olives, cheese, oregano, 1tbsp oil and black pepper in a bowl.
3. Pre heat the oven to 180 degrees C.
4. Lift up the neck flap of the chicken and gently ease the skin off the breast of the chicken.   I used a knife but you can just do it gently with your fingers.
5. Push all of the mixture into the whole breast area.
6. Cover it with the skin and put down the neck flap securing it with a cocktail stick.
7. Put the lemon wedges into the cavity.
8. Put the chicken into a medium large roasting tin.
9. Drizzle over a little oil.
10. Roast for 1 hour 15 minutes.
11. Add cherry tomatoes and shake so they are coated in oil.
12. Cook for 15 minutes and then serve.

Saffy’s Top Tip:

Elevate the chicken scrunching up foil into a snake and place this under the chicken while it is roasting.  The juices and oil will then drip straight into the pan.  Do not worry the lemon and extra oil from the stuffing will still keep your chicken succulent and moist.


From → Main Meals

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