In search of the perfect roast chicken? Well this is somewhere between a triumph and victory, vanquishing 'Dutch upside down chicken with pears' recipe to number 2, and the 'spatchcock chicken with cider' to number 3. Yes this recipe seizes the crown of Roast Chicken Cookery. Yep Feta with Chicken, I ask you to suspend disbelief, but never have I cooked a more moist and tasty bird. I repeat it's the hoorah of hennery.
Okay then, I hear you ask, how? Right in a bowl smash a half block of Feta into small crumbs, zest a lemon over it, add garlic and seasoning, mix well and then loosen the chicken skin over both breasts and push the feta mixture between and as far as you can, and sort of squidge it around to make it smooth and a few millemetres thick, salt the chicken and then cut up half of the lemon and stick it in the body and add half a dozen lemon balm leaves if you have some. Roast your chicken, basting several times. When it's ready wrap the bird in tin foil cover with a tea towel and let it rest for at least 15 mins. Pour off any fat from the roasting tin and add some chicken stock and the juice from the last half of the lemon (you get more juice if you microwave it for 30 seconds). Deglaze the tin and you'll have lovely gravy.
Whilst the above is happening you are making your Lemon and Pepper pots, slice a layer off either side of your pots, wash and dry on kitchen roll, season with lots and lots of pepper, put a good couple of glugs of olive oil in a tin, arrange you seasoned spuds, bake for twenty mins, then turn over and season again and bake for another twenty mins, then pour over a mug of chicken stock and zest a lemon and then it's juice. Add some fresh oregano. Put back in the oven for another twenty mins - when done you can slide a knife into the spud and it will be just like putting it into butter. You'll end up with a cruchy outside and soft and fluffy inside.
If you make this your family will regard you with new found adulation.
Enjoy
