Mediterranean Roast Chicken
Mediterranean roast chicken stuffed with pesto, feta, and sun-dried tomatoes, roasted until golden. A flavour-packed dinner perfect with salads or grains.
Ingredients
- Boneless rolled chicken 1kg
- 2–3 tbsp basil pesto
- ½ cup crumbled feta
- ¼ cup sun-dried tomatoes, roughly chopped (optional)
- 1 tsp garlic powder
- Salt & cracked pepper
- Olive oil
- Lemon zest + juice
- Fresh herbs (basil/or oregano)
Instructions
- Prepare the chicken
- Carefully unroll the chicken onto a board and pat it dry with paper towels.
- Add the filling
- Spread the pesto evenly over the inside of the chicken. Sprinkle with feta, sun-dried tomatoes, garlic powder, lemon zest, salt, and pepper.
- Roll and secure
- Tightly roll the chicken back into shape and secure it with kitchen string to hold everything together.
- Season the outside
- Brush the outside of the chicken with olive oil, then season with extra lemon zest, salt, and pepper.
- Roast
- Place the chicken in a roasting dish and cook in a preheated oven at 180°C for about 75 minutes, or until the internal temperature reaches 75°C.
- Rest and serve
- Allow the chicken to rest for 10–15 minutes before slicing.
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