Stuffed Greek Chicken with Cayenne, Oregano and Orzo
Diana Henry, The Telegraph's award-winning food writer, shares a Mediterranean-inspired roast chicken recipe featuring a feta and herb stuffing with orzo pasta cooked in the same dish. The one-pan meal combines Greek flavors with practical convenience, eliminating the need for separate side dishes and reducing cleanup. The recipe serves six and takes approximately 70 minutes total preparation and cooking time.
This recipe from Telegraph food columnist Diana Henry presents a Greek-influenced roast chicken stuffed with a mixture of crumbled feta cheese, tomatoes, torn country bread, garlic, oregano, and cayenne pepper. The chicken is seasoned with cayenne and oregano, then roasted for 50 minutes before orzo pasta and chicken stock are added around it for a final 20 minutes of cooking. The bread stuffing absorbs the tomato and chicken juices, creating a flavorful component, while the orzo cooks in the stock directly in the pan. Henry notes that the double carbohydrates—both stuffing and orzo—work well together, with the bread becoming soft and saturated with pan juices. The dish is served directly from the ovenproof pan with only a green salad as accompaniment, making it a complete Sunday lunch requiring minimal additional preparation or cleanup.
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Stuffed Greek chicken with cayenne, oregano and orzo
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