Ingredients
Feta Brine
- 1 8-ounce container feta cheese in brine
- 2 teaspoons kosher salt
- 1 teaspoon Greek oregano
- 2 cups water
- 1 whole chicken (4 to 5 pounds)
Lemon-Garlic Rub
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Greek oregano
- 1 teaspoon dried thyme
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, grated
- 1 lemon, zested and cut into wedges
- Chopped parsley, to serve (optional)
Instructions
- Brine the chicken: A day before roasting, blend the feta cheese in brine (about 1 cup) with 2 teaspoons kosher salt and 1 teaspoon Greek oregano. Add half the feta cheese (about 4 ounces) and puree. While blending, slowly add 2 cups water. Transfer the brine to a large resealable bag or container and add the whole chicken. Remove air and ensure the chicken is fully submerged. Refrigerate for 24 hours.
- Prepare the chicken: Preheat the oven to 400°F (200°C). Remove the chicken from the brine, discard the brine, and pat dry thoroughly inside and out using paper towels. Allow the chicken to come to room temperature while the oven preheats.
- Make the lemon-garlic rub: In one bowl, mix 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 2 teaspoons Greek oregano, and 1 teaspoon dried thyme. In another bowl, combine 1 tablespoon olive oil, grated garlic, and lemon zest to create a fragrant paste.
- Season the chicken: Lightly oil a rimmed baking sheet or roasting pan. Season the inside cavity of the chicken with one-third of the dried herb mixture. Loosen the skin from the breast and legs by gently sliding your fingers between the skin and meat. Mix half of the remaining dried herb mix into the lemon-garlic paste and rub it under the skin, distributing it evenly. Sprinkle the remaining herb mixture over the skin of the chicken.
- Roast the chicken: Place the chicken on the prepared pan and roast in the oven until the internal temperature reaches 165°F (74°C) at the thickest part of the breast, approximately 1 hour. The skin should be deeply golden and crispy.
- Rest and serve: Remove the chicken from the oven and let it rest for at least 10 minutes. Carve into pieces and serve topped with crumbled feta cheese and chopped parsley, accompanied by lemon wedges for squeezing.
Notes
- To make your own brine using crumbled or vacuum-sealed feta: Blend 8 ounces of crumbled feta with 1 tablespoon kosher salt and 1 cup water until smooth. While blending, slowly add 2 more cups of water. Use this mixture as the brine. Note this requires extra cheese but replicates the flavor of using feta brine.
- You can substitute whey from Greek yogurt or labneh for the water in the brine to add a lovely lactic tang. Use the whey cup for cup and add 1 teaspoon salt per cup.
- Drying the chicken thoroughly after brining is key to achieving crisp, golden skin during roasting.
- Allowing the chicken to rest after roasting helps juices redistribute, resulting in more tender meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
