I really loved everything about this feta roast chicken, as long as I was eating with my eyes closed, and that’s because despite the juicy texture, and wonderful flavor, I had trouble getting past the grainy-looking appearance of the cooked cheese mixture. The good news is, it was mostly an aesthetic issue, and the mouthfeel wasn’t nearly as dry and grainy as it looked. Having said that, the next time I make this I will probably go with a little higher-end sheep’s milk feta which is much softer, and creamier. Speaking of the feta, you may need to add some salt to the mixture, depending how salty the one you use is.
As usual, your roasting time will depend on the size of your chicken, and the feta under the skin will increase the time needed, so check with a thermometer, and shoot for 155-160 F. in the thickest part of the thigh. Surprisingly, even though the feta was only under the breast, the thighs did actually pick up some of the flavor, which is enhanced even further if you create a simple pan sauce from the drippings.
