THIS roasted stuffed chicken has all the flavors and aromas associated with the islands. Scented with plenty of garlic and oregano, the chopped-tomato-and-feta stuffing gives a wonderful taste to the chicken, while the juices from both the meat and the stuffing flavor the potatoes that roast alongside.
The recipe is adapted from one in
To intensify the taste of the tomatoes, I added some sun-dried ones, but you can omit them if you use organic vine-ripened red tomatoes, which are full of flavor.
Rub the chicken inside and out with the cut sides of the lemon. Salt lightly (not too much because the feta is salty) and sprinkle with black pepper.
In a medium bowl, mix the tomatoes, sun-dried tomatoes, feta,
Roast for 20 minutes. Pour the wine over the chicken, reduce the
Place the potatoes in a single layer in a roasting pan. Drizzle with the remaining
Place the chicken on top of the potatoes again, and take the food to the table in the baking pan. Remove the skewers or toothpicks and carve and serve the chicken, placing several tablespoons of the stuffing and some potatoes on each plate. Pass the sauce separately.
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