Stuffed Chicken with Tomatoes & Feta

This delicious roasted stuffed chicken has a tomato-feta filling with pine nuts, sun-dried tomatoes, lots of garlic, and herbs. All the flavors and scents of the Mediterranean we love are in this one dish.

A platter with roasted stuffed chicken and potatoes, serving utencis and a cloth napkin.

How to make stuffed chicken with tomatoes & feta

This Greek chicken recipe is easy. It sounds fancy, but it’s really a simple, easy meal to make for your family.

The tomato and feta filling makes a real treat of a bite combined with the tender roasted chicken.

Baking the chicken breast side down for the first half of the cooking results in a very juicy, tender chicken breast.

The potatoes roast in the tomato and feta broth under the chicken drippings. A match made in heaven or what?

Here is what you need:

A salt cellar, a bowl with feta, a glass with wine, a lemon, containers with pine nuts, dry oregano, sun dried tomatoes, tomato sauce, a whole chicken, potatoes, garlic and a bottle of olive oil.

Preheat oven to 425 F.

Chop and drain tomatoes really well. You don’t want too much tomato juice in the mixture.

Mix tomatoes, sun-dried tomatoes, feta cheese, garlic, oregano, and olive oil.

Rub the chicken with lemon, a little olive oil, sea salt, and Aleppo pepper. Season inside the cavity with a little sea salt and freshly ground pepper. If your feta cheese is salty, skip the sea salt.

Stuff the chicken cavity with the tomato feta mix. Close and secure the cavity with some toothpicks or kitchen twine and needle.

Find a tight-fitting pan, place chicken breast side down, and roast for 40 minutes or so. (Image 1)

Two sides of a whole chicken on a baking dish.

Turn chicken breast side up. Pour the wine all over the chicken and roast for 20 minutes. (Image 2)

Arrange the potatoes on a single layer on a roasting pan. Drizzle some olive oil and season with sea salt and freshly ground pepper.

Remove the chicken to a plate. Pour half of the juices from the chicken pan all over the potatoes. Mix potatoes gently to coat with the juices.

Place chicken on top of potatoes, breast side up this time. Pour the rest of the juices over the chicken and roast for another 40 minutes or until juices run clear and chicken is cooked through. (Image 3)

If the chicken is browning too quickly, cover it loosely with aluminum foil.

Remove chicken to a serving platter, cover with aluminum foil, and set aside. Continue roasting the potatoes until they have nice crispy edges and tender flesh, about 30 more minutes.

Once the potatoes are done, place them on the serving platter surrounding the chicken. Pour all of the delicious sauce from the pan into a sauceboat.

Roasted stuffed chicken and potatoes, utencils and a cloth napkin.

Remove the kitchen twine or toothpicks from the chicken.

Carve chicken and serve with a generous tablespoon of stuffing and potatoes. A couple of generous tablespoons of sauce are highly recommended on top!

Helpful Q & A

What if I don’t have a whole chicken, can I still use this recipe?

Instead of a whole chicken, you can make baked stuffed chicken breasts. Slice the chicken breast through the middle horizontally within a half-inch of the other side. Open the two sides and spread them out. Spread the tomato filling evenly on each side. Close the chicken sides over the filling. Secure with wrapping chicken breast with kitchen twine if you need to.
Bake in a 425 F oven for about 30 minutes or until chicken is cooked through and juices run clear.

Good tomatoes are out of season, can I use canned?

Yes, you can use canned tomatoes instead of fresh ones. That is what I do in the winter when good tomatoes are not available. My favorites are San Marzano D.O.P.
You will need to drain all liquids first. Remove tomatoes from the can, drain the liquid, chop them, or squash them lightly with your hand. Drain again; you don’t want too much liquid. Use them in the recipe as you would with fresh tomatoes.