Ok so yes, when you look at the photo I am clearly using cotija cheese instead of Feta but you know what? I had a bunch of that at home and it is a great substitute for Feta. It is a bit less salty so you will need to add some (most recipes, including this one from “The Foods of the Greek Islands” cut back on salt due to the saltiness of Feta). Though it may appear there is a lot to do, this recipe is quite simple.
- 4lb free range whole chicken
- 1 lemon, halved
- salt and pepper
- 2/3 cup chopped tomato
- 1/4 cup chopped oil pack sun dried tomatoes
- 1 cup crumbled feta cheese
- 1/3 cup olive oil
- 5 garlic cloves chopped
- 1 tbsp dried oregano
- 1 tsp Aleppo pepper or crushed red pepper flakes
- 1/2 cup sweet red wine
- 2lbs small new potatoes or chopped medium potatoes
Preheat oven to 425.
Rub the chicken inside and out with the lemon. Salt lightly and sprinkle with black pepper.
In a bowl, mix the tomatoes, sun dried tomatoes, feta cheese, 3 tbsp of olive oil, garlic, oregano and pepper flakes. Stuff the chicken with this mixture and sew it closed with twine or close with skewers/toothpicks. Place the chicken, breast side down, in a baking dish that holds it snugly.
Roast for 20 minutes. Pour the wine over the chicken, reduce the oven temperature to 375 and continue roasting for 20 minutes. If the skin is getting too dark, cover with foil.
Place the potatoes in a single layer in a roasting pan. Toss with olive oil, salt and pepper. Carefully pour the juices from the chicken over the potatoes and toss well. Place the chicken, breast side up, on top of the potatoes and roast for 40 minutes more or until everything is done. Serve the chicken with stuffing and potatoes. Top with the sauce in the pan.