Attributed to Melissa Clark
Roast Chicken is popular with the Grandchildren, so I cooked it for them last night
I served it sitting on a bed of Rocket
with crushed potatoes on the side
It was very popular with the kids
So tender, not a lot left
Just a Carcass to make some chicken soup
4 ounces feta cheese, crumbled
3 ½ teaspoons kosher salt
1 3 1/2- to 4-pound whole chicken
1 to 2 tablespoons cracked black pepper, to taste
2 tablespoons dried Greek oregano
2 large lemons
¼ cup olive oil, more as needed
1 large bunch rocket or other sturdy salad greens, for serving
The day before serving, combine 2 ounces feta,
2 teaspoons salt and 4 cups water in a blender and blend until smooth.
Put chicken in an extra-large resealable plastic bag or a container
large enough to submerge chicken, and cover with the feta brine.
Refrigerate at least 8 hours or overnight.
In a small mixing bowl, combine remaining 1 1/2 teaspoons salt,
the pepper, the oregano and the zest of the lemons (about 1 tablespoon).
Halve lemons and place 3 halves in cavity (save remaining half for serving).
Heat oven to 220C degrees.
Place a large ovenproof skillet over high heat.
Add oil and heat until it just smokes.
Place chicken, breast-side up, in pan.
Cook, basting once or twice, until juices run clear when chicken is pierced with a knife,
50 to 60 minutes.
Remove pan from oven, Place chicken on board to rest
with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.
So so simple
Just peel your potatoes
Cook till tender in boiling salted water
Smash with a good dollop of Olive Oil
Add some sliced basil
Throw some extra basil on top to serve
Make plenty...there was nothing left
I should have made more