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Ingredients
- 1 whole Chicken
- 1 package Oregano Feta (8 Ounce Package; You Can Also Add 1 Teaspoon Of Dry Oregano To Plain Feta)
- 1 whole Lemon, Sliced And Divided
- 1 bunch Fresh Rosemary Sprigs, Divided
- 1 Tablespoon Olive Oil
- Salt And Pepper, to taste
Method
- Preheat oven to 375F.
- Wash chicken inside and out using cold water; pat dry.
- Place chicken on a board, breast side up.
- Loosen the skin from the breast meat all the way to the top of the thighs.
- (Make sure to remove your rings or youll tear the skin see picture for example, doh!)
- Stuff the feta cheese into the space between the chicken and its skin, pushing the cheese all the way to the thighs.
- When the surface looks like Nanas legs in shorts (sorry, Nana) youve done your job.
- Season the skin with a little salt and pepper and the olive oil.
- Stuff the inside cavity of the bird with half of the lemon slices and half of the rosemary sprigs.
- 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.
- Cook for an hour and a half, or until a meat thermometer reads the appropriate temperature and the juices run clear.
- Discard the lemons and rosemary.
- Let it sit for five minutes before carving.
- 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.
