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1
Preheat oven to 375F.
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2
Wash chicken inside and out using cold water; pat dry.
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3
Place chicken on a board, breast side up.
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4
Loosen the skin from the breast meat all the way to the top of the thighs.
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5
(Make sure to remove your rings or youll tear the skin see picture for example, doh!)
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6
Stuff the feta cheese into the space between the chicken and its skin, pushing the cheese all the way to the thighs.
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7
When the surface looks like Nanas legs in shorts (sorry, Nana) youve done your job.
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8
Season the skin with a little salt and pepper and the olive oil.
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9
Stuff the inside cavity of the bird with half of the lemon slices and half of the rosemary sprigs.
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10
Place the chicken on a roasting rack or casserole (you can substitute a roasting rack with branches of rosemary) and sprinkle the remaining lemon slices and rosemary sprigs around the bird in the pan.
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11
Cook for an hour and a half, or until a meat thermometer reads the appropriate temperature and the juices run clear.
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12
Discard the lemons and rosemary.
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13
Let it sit for five minutes before carving.
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14
Practice jujitsu on family members trying to steal bites as it sits, thereby burning enough calories to have a good portion of chicken with caramelized feta cheese skin.
