Keyword chicken, one pot meal, roast chicken, sunday roast
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 6people
Cost £
Ingredients
1.8kgwhole free-range chicken
75gfeta, crumbled
2medium tomatoes, roughly chopped
75gcoarse country bread, torn into small pieces
5tbspextra virgin olive oil
2cloves garlic,minced
2tbspdried oregano
1/2tspcayenne pepper (add more if you like hottier)
400gfreekeh (or orzo)(follow the packet instructions then add the freekeh as per the instruction in this recipe)
500mlboiling chicken stock
1 - 2tbsp chopped fresh parsley
Instructions
Preheat the oven to 190°C.
In a large ovenproof dish with sides, place the chicken and drizzle some oil over it then rub the cayenne all over the chicken along with the oregano and seasoning.
Stuffing: Next in a bowl, mix the feta, tomatoes, bread, 4 tbsp oil, garlic and 1 tsp dried oregano. Then stuff this into the neck cavity of the chicken.
Roast the chicken in the oven for 50 mins. Then remove from the oven. and add freekeh (or orzo) around the chicken and pour the stock over it.Put this back in the oven to cook for 20 mins but check during this time to make sure the freekeh isn’t drying out – top it up with a little boiling water if needed.
After the 20mins the chicken should be cooked – check that the juices run clear, or use a meat thermometer – and the freekeh should be tender. with the stock absorbed (or close to it).(Rest the chicken for 10 mins to ensure the meat is tender and moist)Stir the fresh parsley into the freekeh and serve the chicken straight from the pan. Serve with some nice greens alongside.