Greek Chicken

Preheat oven to 375F.

Wash chicken inside and out using cold water; pat dry. Place chicken on a board, breast side up. Loosen the skin from the breast meat all the way to the top of the thighs. (Make sure to remove your rings or you’ll tear the skin – see picture for example, d’oh!)

Stuff the feta cheese into the space between the chicken and its skin, pushing the cheese all the way to the thighs. When the surface looks like Nana’s legs in shorts (sorry, Nana) you’ve done your job.

Season the skin with a little salt and pepper and the olive oil. Stuff the inside cavity of the bird with half of the lemon slices and half of the rosemary sprigs. Place the chicken on a roasting rack or casserole (you can substitute a roasting rack with branches of rosemary) and sprinkle the remaining lemon slices and rosemary sprigs around the bird in the pan.

Cook for an hour and a half, or until a meat thermometer reads the appropriate temperature and the juices run clear. Discard the lemons and rosemary. Let it sit for five minutes before carving. Practice jujitsu on family members trying to steal bites as it sits, thereby burning enough calories to have a good portion of chicken with caramelized feta cheese skin.