Stuffed Greek chicken with cayenne, oregano and orzo

Lifestyle Recipes Everyday Stuffed Greek chicken with cayenne, oregano and orzo A Mediterranean take on the classic roast chicken Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 22 May 2026 12:22pm BST Related Topics Chicken recipes, Roast dinner recipes, Pasta recipes, Lunch recipes, Greek recipes, Roast chicken recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source The perfect Sunday lunch, minus the washing up Credit: Laura Edwards Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 22 May 2026 12:22pm BST The perfect recipe for a Sunday lunch, with everything you need all in one dish. You have double carbs – orzo and stuffing – but it works: the bread becomes deliciously soft and soggy with the juices from the tomatoes.    Overview Prep time 10 mins Cook time 50 mins Serves 6 Ingredients 1.8kg chicken 75g feta cheese, crumbled 115g tomatoes, chopped 75g coarse country bread, torn into small pieces 4 tbsp extra-virgin olive oil, plus more to drizzle 2 garlic cloves, finely grated 3 tsp dried oregano ½ tsp cayenne pepper 225g orzo 500ml boiling chicken stock 1 tbsp chopped flat-leaf parsley leaves, or chopped leaves from four oregano sprigs Green salad, to serve Method Step Preheat the oven to 200C/190C fan/Gas 6. Step Put the chicken into an ovenproof dish – I use a cast-iron one – which is 30cm in diameter. Mix 75g feta, 115g tomatoes, 75g course country bread (torn into small pieces), 4 tbsp extra-virgin olive oil, 2 finely grated cloves of garlic, 1½ tsp dried oregano and some salt and pepper in a bowl. Stuff this into the chicken cavity. Step Rub the chicken – breast and legs – with ½ tsp cayenne, sprinkle with the rest of the dried oregano (1½ tsp), then season the bird with salt and pepper and drizzle it with olive oil. Step Roast in the oven for 50 minutes. Step Sprinkle 225g orzo around the chicken and pour on 500ml boiling chicken stock. Return to the oven for a final 20 minutes. Check during this time to make sure the orzo isn’t becoming dry: there should be enough stock in it, but top it up with a little boiling water if it’s needed. Step The chicken should be cooked: check by piercing it deeply between the leg and body, the juices that run out should be clear, with no traces of pink. The orzo should be tender and the stock should have been absorbed. Step Stir the fresh chopped herbs into the orzo and serve the chicken straight from the dish. A green salad is all you need on the side. Recipe from From the Oven to the Table by Diana Henry. Order your copy from books.telegraph.co.uk.      Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Chicken recipes, Roast dinner recipes, Pasta recipes, Lunch recipes, Greek recipes, Roast chicken recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories