1 whole chicken
2 tablespoons of rosemary
2 cups of crumbled feta cheese
4 tablespoons of softened butter
1/2 teaspoon of garlic powder
5 potatoes cut into cubes
2 carrots
1 1/2 cups of mushrooms
1 cup of pitted olives
1 teaspoon of paprika
1 sliced tomato
3 tablespoons of oil
1/2 cup of thawed spinach
Some flour
Instructions:
Wash the chicken inside out.
*Tip: If the chicken
contains a bag of giblets, remove and discard.
Stuff the chicken with the spinach
and 1 cup of the feta cheese.
Cut between the skin and the
top of the breast meat and slide your finger
into the slit. Enlarge it to make a pocket and
stuff the remaining feta into the pocket.
In a small bowl, mix the softened
butter, salt, pepper, paprika, garlic and rosemary.
Slather this mixture all over the chicken.
*Tip: Paprika browns
the chicken and gives a great flavour so use
more if you like. If you set the chicken aside
at this point for 1 hour it will absorb more
of the butter and give the chicken a better
flavour.
In a large roasting pan, place
the tomatoes in the centre and then place the
chicken on top.
*Tip: Preheat oven
to 375oF or 180-190oC
Around the chicken, place the
mushrooms, carrots, potatoes and olives. Drizzle
with olive oil.
*Tip: Cover with
aluminium foil to keep the chicken moist.
Cook for 1 hour and 15 minutes.
*Tip: Spoon the
juices, from the bottom of the pan, over the
chicken every 20 minutes.
