Preheat the oven to 200°C, fan 180°C, gas 6. Put the spinach in a microwave-safe bowl and cover. Blast for 30 seconds until wilted, then wait until cool and squeeze out any excess water. Finely chop and place in a bowl. Roughly chop the basil and add two-thirds to the spinach, reserving the rest for the potato salad. Crumble the feta into the bowl, then zest the lemon for zing and add this to the bowl. Season with black pepper and mix well.
Feta stuffed roast chicken with warm potato salad
Ingredients
4
servings
-
- 100 g
- 15 g
- 200 g
- 1
- 2 kg
- 750 g
- 1 tbsp
- 50 g
- 100 g
- 100 g
- 1 handful
- 1 tbsp
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Preparation
Put the chicken in a roasting tray, halve the zested lemon and put the two halves in the cavity. Carefully separate the skin from the breast and then stuff the spinach and feta mix between the breast and skin. Season well and roast for 1 hour 30 minutes until the juices run clear, basting with the cooking juices after about an hour.
Cut any large potatoes in half and then place in a roasting tray. Drizzle over the oil and season well. Roast for around 40-45 minutes, or until soft. Slice the olives and roughly chop the sundried tomatoes. Mix these and the grilled peppers through the cooked potatoes along with the reserved basil for colour. Roughly chop the parsley for freshness and add to the salad, then season well.
Transfer the crispy chicken to a board and leave to rest for 20 minutes. Serve with the potato salad.
