Ingredients

Method

• 1 whole free-range chicken (about 1.4 kg)
• 1 whole free-range chicken (about 1.4 kg)
• Sea salt and freshly ground black pepper to taste
• 100 g feta, crumbled
• 100 g roast walnuts, roughly chopped
• ¼ cup flat-leaf parsley, chopped, plus extra
• 5 T olive oil
• 1 kg selection of winter vegetables (any mix of peeled whole medium carrots, peeled small whole turnips,
• 3-4 garlic cloves
• 1 bay leaf
• 2 cups chicken stock
• 1 lemon juiced
• Fresh rocket for serving

Method

Ingredients

Mix the feta with the walnuts, parsley, 3 T olive oil and a twist or two of black pepper. Gently loosen the skin of the chicken over the breast and thighs and push in the feta mixture. Spoon any leftover stuffing into the cavity. Tie up the chicken with string.

Heat the remaining olive oil in a large heavybased casserole. Slowly brown the chicken all over, then pour off the fat. Ensure the chicken is breast-side up and add the vegetables, garlic, extra parsley and bay leaf.

Pour over the chicken stock, cover tightly and cook gently for 45 minutes, or until the chicken and vegetables are tender.

Add the lemon juice and check seasoning. Sprinkle with chopped parsley and serve with plenty of rocket.

Cook’s notes: To save time, stuff the chicken with ready-to-use Greek pesto or leave out the stuffing altogether – the dish will still be great.

Browse more roast chicken recipes here.