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.
How to make stuffed chicken with tomatoes & feta
This Greek chicken recipe is really 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. Match made in heaven or what?
- A whole chicken
- Ripe tomatoes chopped
- Sun-dried tomatoes
- Greek feta
- Extra virgin olive oil
- Yukon gold potatoes
- Sweet wine like Mavrodafni or Marsala
- Pine nuts
- Aleppo pepper
- Sea salt
- Freshly ground pepper
Preheat oven to 425 F.
Chop and drain tomatoes really well. You don’t want to much tomato juice in the mixture.
Mix tomatoes, sun-dried tomatoes, feta cheese, garlic, oregano and olive oil.
Rub the chicken with the 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)
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 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 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 potatoes are done, place them on the serving platter surrounding the chicken. Pour all of the delicious sauce from the pan in a sauceboat.
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!
If you don’t have a whole chicken
- 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.
Tips & substitutions
- You can also use canned tomatoes instead of fresh. I usually use them in the winter when good tomatoes are not available. My favorites are San Marzanno D.O.P.
- Remove tomatoes from the can, drain the liquid and chop them or squash them lightly with your hand. Drain again, you don’t want too much liquid.
- If sun-dried tomatoes are not available feel free to omit them all together.
- You can substitute Aleppo pepper with crushed red pepper flakes.
- You can substitute the wine with some broth or water if you do not wish to use alcohol.
You may also like
- These delicious lemon potatoes with garlic and oregano are easy to make with few ingredients.
- This is the vegetarian version of papoutsakia or Greek stuffed eggplants is a classic and satisfying dish.
- This traditional Greek turkey stuffing is perfect for Thanksgiving dinner. Your family will love it!
Check all the pantry items a Greek kitchen wouldn’t go without.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
- 4-5 lbs free range chicken
- 1 lemon cut in half
- ⅔ cup tomatoes chopped and drained
- ¼ cup sundried tomatoes in olive chopped
- ⅓ cup pine nuts
- 6 garlic cloves minced
- 1 cup sweet wine Mavrodafni or Marsala.
- 1 cup Greek feta cheese crumbled
- 4 yukon gold potatoes medium size
- ⅓ cup extra virgin olive oil
- dry oregano
- Aleppo pepper
- sea salt
- Preheat oven to 425 F
- Chop and drain tomatoes really well. You don't want to much tomato juice in the mixture.
- Mix the chopped tomatoes, sun-dried tomatoes, feta cheese, garlic, 1 tablespoon oregano and 1 tablespoon olive oil.
- Rub the chicken with the cut sides of a lemon, a little olive oil, sea salt, and Aleppo pepper.
- Stuff the chicken cavity with the tomato-feta mix. Close and secure the cavity with some toothpicks or kitchen twine and needle.
- Use a tight fitting roasting pan, place chicken breast side down and and roast for 40 minutes.
- Remove chicken from oven and turn it breast side up. Pour the wine all over chicken. Roast for another 20 min.
- Place potatoes in a baking pan in a sigle layer. Season with sea salt, freshly ground pepper, a pinch or two of oregano and the rest of the olive oil. Mix well.
- Move chicken on a plate. Pour half of the liquid in the pan all over potatoes. Place chicken on the potatoes, breast side up. Pour the rest of the liquid all over chicken.Roast for 30 minutes. If the chicken is browning too quickly, cover it loosely with aluminum foil.
- Move chicken on a serving plattter and cover with aluminum foil. Continue to roast the poatoes for another 30 minutes or until they have nice crispy edges and are tender and cooked through.
- When potatoes are done, arrange them around the chicken. Pour the sauce from the pan in a sauce boat and serve.