Preheat the oven to 190°C, gas mark

Putthe chicken into an ovenproof dish  or a roasting tin. Mix the feta, tomatoes, bread, olive oil, garlic and half the dried oregano together in a bowl.

Stuff this mixture into the neck cavity of the chicken, then seal and secure with a cocktail stick if needed.

Rub the chicken with the cayenne, sprinkle with the rest of the dried oregano.  Season and drizzle it with olive oil.

Roast in the oven for 50 minutes.

Remove from the oven. Sprinkle the orzo around the chicken and pour the stock over the orzo. Put this back in the oven to cook for 20 minutes.

Check during this time to make sure the orzo isn’t drying – there should be enough stock, but top it up with a little boiling water if needed.

Once the 20 minutes are up the chicken should be cooked – check that the juices run clear, with no trace of pink meat – and the orzo should be tender. The stock should also have been absorbed. Stir the fresh herbs into the orzo.

Serve the chicken straight from the pan. A green salad or roasted red peppers are all you need on the side.

Original Recipe Diana Henry “From oven to the Table”