Chicken with feta cheese and tomato stuffing

Name: Chicken with feta cheese and tomato stuffing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 7-10 Tbsp Juice of 2 lemons; 6-8 Bay leaves; 150 Tomatoes; 2 Garlic cloves; 4 Stem(s) Oregano; 200 g Pecorino cheese (Feta); 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 750 g Potatoes; 1-2 TABLESPOONS soft butter or margarine; 7-10 Tbsp Salt; 8 Lemon wedges; 7-10 Tbsp Olives and bay leaves; 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
7-10 Tbsp Juice of 2 lemons
6-8 Bay leaves
150 Tomatoes
2 Garlic cloves
4 Stem(s) Oregano
200 g Pecorino cheese (Feta)
1-2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
750 g Potatoes
1-2 TABLESPOONS soft butter or margarine
7-10 Tbsp Salt
8 Lemon wedges
7-10 Tbsp Olives and bay leaves
7-10 Tbsp Oil
7-10 Tbsp wooden skewers

Directions

1
Rinse chicken inside and out and sprinkle with lemon juice. Loosen the skin of the chicken in six to eight places and place the bay leaves underneath. Cut tomatoes into quarters, remove seeds and cut into cubes. Peel garlic and dice finely. Pluck oregano leaves from the stalks and chop finely. Dice feta cheese.
2
Mix tomato cubes, garlic, oregano, feta cheese and olive oil. Season with pepper. Stuff the chicken with the tomato and sheep's cheese mixture. Close belly opening with wooden skewers. Peel, halve and wash the potatoes. Cut the halves three times on the curved side. Put the chicken and potatoes on an oiled fat pan of the oven. Brush the chicken with butter. Season chicken and potatoes with salt and pepper. Push the fat pan into the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Fry chicken and potatoes for 1 1/4 hours.
3
Put the chicken and potatoes on an oiled fat pan of the oven. Brush the chicken with butter. Season chicken and potatoes with salt and pepper. Push the fat pan into the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Fry chicken and potatoes for 1 1/4 hours. Turn the potatoes in between and baste the chicken with the frying fat. Ten minutes before the end of the cooking time, place lemon wedges in the fat pan. Remove the fat pan and let the chicken rest for five minutes. Cut the chicken into eight portions with a pair of poultry shears. Arrange chicken, feta cheese and tomato filling, potatoes and lemons on plates. Garnish with olives and bay leaves
4
Turn the potatoes in between and baste the chicken with the frying fat. Ten minutes before the end of the cooking time, place lemon wedges in the fat pan. Remove the fat pan and let the chicken rest for five minutes. Cut the chicken into eight portions with a pair of poultry shears. Arrange chicken, feta cheese and tomato filling, potatoes and lemons on plates. Garnish with olives and bay leaves