Whole Chicken Stuffed with Antipasti and Real Feta



Real Feta – 1/4 lb cubed
Roasted red tomatoes – 1/2 lb
Antipasti – 1/4 lb each
Roasted garlic, Artichoke quarters with herb, Pitted Kalamata olives
Fresh chicken – 3 lb whole
Olive oil
Serves 4


  1. Finely chop the antipasti, olives, and Real Feta; toss.
  2. Stuff clean, oiled and salted chicken with antipasti and Real Feta mix.
  3. Bake until thoroughly cooked at 400˚F for 15 minutes, and at 350˚F for an additional 50 minutes. Baste every 15 minutes to keep moist.

Tip: The chicken’s cooked internal temperature should be 165˚F.