Feta Roast Chicken Recipe

Name: Feta Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 ounce) package feta cheese; 3 cloves garlic, crushed; 1/2 teaspoon red pepper flakes, or to taste; 1 teaspoon freshly ground black pepper; 1 lemon, zested and juiced; 2 teaspoons dried oregano; 3 tablespoons olive oil, or as needed; 1 (5 pound) whole chicken; salt to taste; 2 sprigs fresh rosemary; 2 sprigs fresh oregano; kitchen string; 2 teaspoons olive oil; 1 pinch cayenne pepper; kosher salt to taste; 2 tablespoons chicken broth, or as needed

Servings: persons

1 (4 ounce) package feta cheese
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon freshly ground black pepper
1 lemon, zested and juiced
2 teaspoons dried oregano
3 tablespoons olive oil, or as needed
1 (5 pound) whole chicken
salt to taste
2 sprigs fresh rosemary
2 sprigs fresh oregano
kitchen string
2 teaspoons olive oil
1 pinch cayenne pepper
kosher salt to taste
2 tablespoons chicken broth, or as needed

1
Crumble feta cheese into a bowl. Add garlic, red pepper flakes, black pepper, lemon zest, oregano, and 3 tablespoons olive oil. Mix and smear into a smooth paste with the back of a spoon. Reserve lemon juice for the sauce.
2
Preheat the oven to 400 degrees F (200 degrees C).
3
Season chicken cavity with salt and stuff rosemary and oregano inside. Tie legs together with string, season surface with salt, and tuck wingtips under. Place chicken in a roasting pan.
4
Tuck fingers under the skin where the breast starts and lift it away from the flesh. Push a small rubber spatula between the skin and flesh and continue loosening the skin all the way down towards the wing. Repeat on the other side. Push a spoonful of the feta filling under the skin. Smooth over the surface of the skin to distribute filling evenly underneath. Repeat until filling is used up.
5
Rub 2 teaspoons olive oil onto the chicken, smoothing over the skin. Dust the top with cayenne and season with kosher salt.
6
Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 155 to 160 degrees F (68 to 71 degrees C), about 1 hour and 10 minutes. Let rest for 15 minutes.
7
While the chicken is resting, pour off all, some, or none of the fat from the pan, and add lemon juice. Set over medium heat, and use the juice to deglaze the browned bits from the bottom of the pan. Add a splash of broth and adjust seasonings. Slice chicken and spoon sauce on top.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (4 ounce) package feta cheese, 3 cloves garlic, crushed, 1/2 teaspoon red pepper flakes, or to taste, 1 teaspoon freshly ground black pepper, and more.

Yes, Feta Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Feta Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions