This is my favourite way to roast chicken. Butterflied and stuffed with a mixture of feta, lemon, garlic and rosemary underneath the skin. This makes the chicken flesh so juicy and flavoursome and you are left with the most crispy skin! Perfection. After about 20 minutes of roasting the chicken, I toss a bag of chunky roasting veg into the roasting tray and let it all cook together. The best-chicken-ever (and veggies), done!
1 plump free range chicken, rinsed and patted dry
100 g feta cheese, crumbled
2 sprigs fresh rosemary, chopped
Juice and zest of 1 lemon
2 cloves garlic, crushed
2 T (30 ml) Olive oil or Parmesan infused Olive oil
Freshly ground salt and black pepper
Extra olive oil to drizzle
1 kg bag mixed chunky roasting vegetables
Preheat the oven to 200 deg. C.
Butterfly the chicken by cutting alongside the backbone, pull open – breast side up – and flatten with a few fist bashings. 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.
To see more of my fuss free recipes, hop over to my website