This dish evokes the magical Mediterranean. The fresh intense flavours will whisk you away to blue seas with the kiss of mountain air. Have a mini vacation in the Med tonight.
1 whole chicken, or 8 chicken thighs, skin on
1/2 cup of finely chopped olives
1/2 cup of crumbled feta
1/4 cup of sundried tomatoes in vinaigrette
1 cup of cherry tomatoes, chopped
1/4 cup fresh basil leaves, chopped
3 teaspoons of oregano
Mix the stuffing ingredients together
1 head of garlic, cloves peeled and left whole
1 cup of cherry tomatoes
1/2 cup of pitted olives
Sprig of rosemary
Small handful each of fresh oregano and basil
Carefully loosen the skin on the thighs/chicken to make an opening
Gently spoon the stuffing under the skin and put into a lightly oiled casserole dish
Arrange the garlic cloves, tomatoes, olives and fresh herbs between the pieces
Drizzle some oil over and cover with foil
Bake in a preheated oven at 180*C for 1/2 an hour
Remove foil, and bake for another 1/2 hour until cooked through and the skin is crispy.
Serve with crispy bread or pita to mop up the juices. A crunchy side salad with olives, feta, cucumber, cherry tomatoes with a vinaigrette dressing and a glass of chilled white wine complete the feast.