Greek Roast Chicken with Feta and Oregano

From issue #100. November, 2021
Greek Roast Chicken with Feta and Oregano

Rangitikei Free Range is New Zealand’s premium brand of Free Range Chicken. All Rangitikei chicken is raised in New Zealand and we are proud to be part of SPCA certified, supporting higher animal welfare. With tender fresh cuts, flavoursome butterflied chicken and convenient choices that cook straight from the freezer, like karaage pieces and buttermilk tenders, you can always make dinner a delight. Choose Rangitikei Free Range to enjoy simply delicious, truly ethical.

Serves: 4-6


1 x Rangitikei whole free range chicken
80 grams soft feta cheese
1 teaspoon fennel seeds, toasted and roughly crushed
2 cloves garlic, crushed
2 teaspoons lemon juice
pinch of chilli flakes
sea salt and ground pepper
3 small lemons, halved
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon lemon juice

2 tablespoons olive oil
finely grated zest 1 lemon
1 tablespoon lemon juice
2 cloves garlic, crushed
2 tablespoons chopped fresh oregano
sea salt and ground pepper


Preheat the oven to 180°C regular bake.

Rinse the chicken under cold water, then dry well, inside and out, with kitchen towels. Put the feta, fennel seeds, garlic, lemon juice and chilli in a small food processor and blitz until smooth.

Using your fingers, loosen the skin from the breast, taking care not to break the skin. Push the feta mixture under the skin, smoothing it into an even layer. Season the cavity and add two lemon halves.  Tie the legs with kitchen string and tuck the wings under.

Put the chicken into a roasting dish. Stir the honey, oil and lemon juice together and brush over the chicken. Season well with salt and pepper and add the remaining lemon halves to the dish. Cover with a piece of baking paper, then seal the dish with foil.

Roast for 1 hour. Remove the baking paper and foil and baste with the cooking juices. Cook uncovered for a further 20-30 minutes or until the juices run clear. Rest the chicken, lightly covered, for 10 minutes.

Dressing: Stir all the ingredients together and season with salt and pepper.

To serve: Spoon over some of the dressing, serving the rest separately.

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