Wednesday, 10 July 2013

Roast Chicken with feta, lemon and herbs

1 whole chicken
75 g feta cheese
2 Tbsp of chopped fresh herbs, parsley, sage, basil, rosemary, thyme, whatever you have handy
1 lemon/plus the zest
Melted butter to brush over the chicken

Method

Preheat oven to 180C
Crumble feta into a bowl, add your chopped herbs. Zest your lemon (make sure it is very fine) Mix the feta, zest and herbs in a bowl. Place the lemon in the cavity of the chicken after you have taken the zest off. Push the feta mix in between the breast and the skin and press some down into the legs. Season the chicken all over with salt and pepper and brush on some melted butter.
Roast in a tray for 1 hr 20 mins, breast side up. The juices should run clear if you check the thickest part of the chicken (the leg) Take out and cover with foil and rest for 10-20 minutes, this relaxes the meat so the juices don’t run everywhere. You can use the juices that come out for gravy. Pour into a pot and reduce down until it thickens up or you can sprinkle over a little flour until it is the thickness you want.
Serve with your favourite roast vegetables.



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