Spinach and Feta Stuffed Greek Chicken

Bring the flavours of a holiday in Greece to your table this summer, with a succulent Sutton Hoo chicken, stuffed with a light spinach and feta filling, and complemented by tangy lemon potatoes for a bright and delicious feast.

INGREDIENTS

For the chicken

• 1 Whole Sutton Hoo Chicken

• Salt and pepper to taste

For the stuffing

• 200g baby spinach, cooked, drained and chopped

• 150g feta, crumbled

• 150ml sour cream

• 2 tsp dried dill

• Juice and zest of 1 lemon

• Salt and pepper to taste

For the Lemon potatoes

• 1kg waxy potatoes

• 120ml olive oil

• 3 lemons, 2 juiced, 1 sliced

• 350ml chicken stock

• 1 tbsp oregano

• 6-8 cloves garlic

• Salt and pepper to taste

METHOD

•   Preheat the grill to 200°C.

•   Add the spinach, feta, sour cream, dill, juice and zest of one lemon to a bowl and mix well.  Season with salt and pepper.

•   Loosen the skin of the chicken breasts using your hands ensuring not to tear the skin.

•   Stuff between the chicken flesh and skin with the spinach feta mixture then stuff the cavity of the chicken.  Tie the chicken legs together to keep in the stuffing and the heat whilst cooking.

•   Place the chicken into a large cast iron pan or baking tray and prepare the potatoes.

•   Wash and chop the potatoes approximately 0.5cm thick.

•   Place the potatoes around the chicken filling the pan.

•   Mix the olive oil, the juice of 2 lemons, chicken stock and oregano together and pour over the potatoes.

•   Slice the lemon and scatter around the potatoes along with the garlic cloves.

•   Place the chicken on the grill and close the lid.  Allow to roast checking occasionally.  Whilst checking, baste the skin with some of the juices in the pan.

•   Remove the chicken from the grill when the internal temperature reaches 75°C and allow to rest for approximately 10 minutes before carving.

Tips:  If the potatoes are browning too fast before the chicken is cooked, cover with some foil to prevent burning.

If you prefer a crispier potato once the chicken has reached temperature, place the potatoes back on the grill whilst the chicken is resting for a few more minutes cooking time.