Feta Roast Chicken
A tangy, savory feta cheese filling is stuffed under the skin of this roast chicken. Though the filling appears dry after baking, the taste and texture are anything but.
The next time I make this I will probably go with a little higher-end sheep's milk feta, which is much softer and creamier. Speaking of the feta, you may need to add some salt to the mixture, depending how salty the one you use is.
Any 3- to 5-pound chicken will work in this. As usual, your roasting time will depend on the size of your chicken, and the feta under the skin will increase the time needed, so check with a thermometer.