Serves: 4 Cook time: 25–30 minutes Oven temp: 200°C (upper + lower heat with convection)
Filling
- 150–200g feta cheese, crumbled (use the higher end if your feta is dry/crumbly)
- 2–3 cloves garlic, minced
- Fresh rosemary, finely chopped
- Sun-dried tomatoes, chopped (optional but highly recommended)
- Kalamata or black olives, chopped and patted dry (optional)
- Drizzle of olive oil (to bind the filling and loosen dry feta)
- Small squeeze of lemon juice
- Black pepper
Mix the crumbled feta with olive oil first until it reaches a rough, spreadable texture. Then fold in the garlic, rosemary, sun-dried tomatoes, olives, black pepper, and a small squeeze of lemon at the end.
Chicken
- 4 chicken breasts
- Olive oil
- Salt and black pepper
- Paprika (smoked if available)
- Extra rosemary
Butterfly each chicken breast by cutting horizontally without going all the way through, then open like a book. Spread the filling inside, fold closed, and secure with toothpicks or kitchen twine.
Rub the outside with olive oil, then season with salt, black pepper, paprika, and press on some extra rosemary.
Roasted Veggie Bed (side dish built in)
- Cherry tomatoes, halved
- Red onion, cut into wedges
- A few whole garlic cloves
- Olive oil, salt
Scatter the cherry tomatoes, red onion wedges, and garlic cloves in the baking dish around the chicken. Drizzle with olive oil and season with salt.
Cooking
- Preheat oven to 200°C with upper + lower heat and convection.
- Place stuffed chicken breasts in a lined baking dish with space between them, surrounded by the veggie bed.
- Cook for 25–30 minutes until internal temperature reaches 74°C (165°F).
- Switch to upper heat only for the last 2–3 minutes to brown the tops.
- Optional: brush a thin layer of honey or honey-mustard before the final browning for a caramelized glaze.
- Rest the chicken for 5 minutes before slicing.
Air Fryer Potatoes (on the side)
- Potatoes, cut into equal chunks or wedges
- Olive oil
- Salt, black pepper
- Paprika or garlic powder (optional)
Toss potatoes with olive oil and seasonings. Air fry at 200°C for 20–25 minutes, shaking the basket halfway through.
Timing tip: Start the oven chicken first, then drop the potatoes into the air fryer about 5 minutes later. Rest the chicken under foil while the potatoes finish their last stretch.
This blog post was written with the help of Claude Code.