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OLYMPIA CHICKEN

Recipe Link: http://www.bhg.com/

List of Ingredients




1 c crumbled feta cheese (about 4 oz.)
2 Tbls. dried oregano, crushed
1 lemon
1 Tbls. olive oil
1/4 tsp. coarsely ground black pepper
1 3-4 lb. whole broiler/fryer chicken

Recipe



1-Combine feta and oregan, set aside. Juice the lemon; measure 2 Tbls. lemon juice; quarter the squeezed lemon; set aside. Stir together lemon juice, olive oil and pepper; set aside.
2-Rinse chicken; pat dry. Starting at the edge of the breast, slip your fingers between skin and meat, loosening skin as you work toward the neck end. With your entire hand under the skin, carefully free skin around the thigh and leg area up to, but not around the tip of the drumsticks. Using your hands or a tablespoon, carefully stuff the cheese mixture under the skin, filling the drumstick-thigh area first, working up to the breast. Press gently to distribute cheese mixture throughout the space underneath chicken skin.
3-Place lemon quarter inside chicken cavity. Skewer neck skin to back; tie legs to tail. Twist wings under back. Place chicken, breast side up, on a rack in a shallow pan. Insert a meat thermometer into the coenter of an inside thigh muscle. Do not allow thermometer to touch bone.
4-Roast, uncovered, in a 375° oven 1 1/4 -1 3/4 hours or until drumsticks move easily and meat is no longer pinkand the thermometer register 180° - 185°. Remove from oven. Loosley cover and allow to stand 10 minutes. Serve with lemon wedges if desired. Serves 6.