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.
