This is not your ordinary roasted chicken — this whole chicken is soaked in feta cheese brine, and is pasture-raised. A pasture-raised chicken is one that has been allowed to roam free in pasture, and given no hormones, or antibiotics ever. While good for the environment, and you, it's also the tastiest! Brining the whole chicken in feta makes for a juicy and tender bird, while adding delicious flavor! Don't skip patting the chicken dry after the brine sits for 4-24 hours, as this will help crisp up the skin. Don't be afraid to add more spices if you'd like to add a little more flavor. Arugula and kalamata olives on the side help bring out the Mediterranean flavor of the feta!
Using Walden Local Meat's Whole Chicken, follow the recipe below:
Ingredients
For the Brine:
- 2 16 oz tubs of feta cheese in brine
For the Chicken:
- Kosher salt
- Fresh cracked black pepper
- Olive oil (I like to use a flavored olive oil like garlic or lemongrass)
- Lemon (I used preserved lemons but you can use fresh)
- Fresh thyme
Instructions
- Brine the chicken. Place chicken in a large container or brine bag. Pour the brine from the feta cheese into the container (about 4 cups) & cover the chicken completely. If it’s not enough to cover, add a little water to make sure the entire chicken is just covered. Crumble one block of feta into the brine, cover and let sit for at least 4 hours, though if you have the time, 24 hours is best.
- Pre-heat oven to 400F. Pat the chicken dry & place in a roasting pan or casserole dish. Season with salt & pepper (we’re measuring with our hearts!) then drizzle with olive oil.
- Tuck lemon wedges & fresh thyme inside & around the chicken.
- Bake for 70 minutes or until the chicken’s internal temp reaches 165F & the skin is a golden brown.
Learn more about our chicken standards here.
