Feta-Brined Roast Chicken Recipe (2024)

I made this last night for friends, and we all loved it. I used only thighs, so they cooked a bit faster, but the skin was crisp and wonderful. I also improvised by combining the recipe with the carrots and onions from Melissa's Sweet and Spicy Chicken (marinated in citrus juices with honey spices). The vegetables served as a bed for the roasting chicken, and I put blanched lemon slices under each thigh. With arugula and crumbled feta, it's a make-ahead, one-sheet pan dinner.

This was one of the most delicious roast chicken recipes I've ever used. Right up there with Ina Garten's lemon thyme roast chicken, possibly even better. We used leg quarters, which made for faster cooking, and fresh oregano. We buy the 16 oz feta in brine from Whole Foods regularly, so this will be a great way to use some of the brine. Used the broiler for a few minutes at the end to crisp the skin. Outstanding dish.

I made this for one, using a split chicken breast, bone-in, skin on. Happily, I had more than enough feta brine to immerse the breast. I used a small calphalon skillet which worked beautifully. Once I removed the roasted chicken, I did deglaze the pan with just a bit of water and poured the resulting sauce over the chicken which was perched on a bed of greens. Delicious! I thought it would be good but it far exceeded my expectations

I brined the chicken for six hours and with more feta than the recipe called for. I also added a teaspoon of za'atar to the spice mix and the whole thing turned our great. I don't think I will roast a chicken any other way.

This dish is delicious and so easy to make for company. I used thighs and breasts - about 5 pounds. Added a bit more feta/water to the brine. I skipped the stovetop step and heated the oil in a heavy baking pan in the 450 oven. No smoke but a nice sizzle when I added the chicken. Used preserved lemons instead of fresh and they were delicious. Cooked it for about 40 minutes (the breasts were pretty thick). Squeezed a half lemon over the top before serving. It was a big hit all around.

Why not just use the brine from the feta, you could probably ask for some extra at your cheese counter.

Followed exactly but used a spatchco*ck chicken, coating both sides with rub. Serve over rice or orzo so you don't miss a drop of the exquisite sauce. The most amazing succulent bird ever.

I made this and it was a disaster. At that high temperature, the lemon/oregano mix was burned to a nice crisp black. And the suggestion that a 3.5 lb chicken would be roasted in an hour was laughable; it was still bloody at the joints. I will try it again, but will roast at 350' and perhaps rub the mix under the skin.

As we love extra crispy skin, after brining and drying with paper towels, I left the chicken uncovered in the fridge for 24 hours before roasting. So good!

Unbelievable recipe, which I followed almost to the letter. Our local Middle Eastern market carries Bulgarian, French and Greek Feta, all in brine. I chose the Bulgaria for its creamy texture. but added a bit more lemon to get the right flavor "tang". Thank you, thank you. My guests were knocked out but I was relaxed, so little effort to get this on the table. I served it over a bed of broccoli rabe.

I am puzzled by the comments about the messiness and time this dish takes. Yes, you start the night before. The prep is nowhere near onerous, and the results have been terrific each of the several times I have made this per the instructions.

I have made this many times and it never disappoints. I use organic free range chickens which can be dry - this preparation makes them come out tender and juicy every time. The lemon/oregano combo is perfect, and I love serving over fresh greens with the pan juices, so easy and delicious.

This was delicious. Made it for dinner with friends. Had a 5lb organic chicken and sort of did the Zuni treatment suggested by another commenter. Turned out great.

Very good and easy! If you are worried about the olive oil smoking or don't want to use a cast iron skillet, skip that bit... add a little oil to a sheet pan to keep the skin from sticking and pop it all in the 450 oven. 6# chicken took an hour and 15 minutes.

I’ve made this recipe for a few times and I am still amazed by it every time how good it is.

As a feta cheese fan and a roast chicken lover who brines her bird every Sunday, I was so excited to make this recipe. I followed the instructions exactly, using an organic chicken from Europe where I live. My expectations were high, and in the end my disappointment was great: the meat was stringy, dry, and devoid of depth of flavor. I have had much more success with buttermilk and salt.

This chicken was great!

This dish was amazing! I doubled the amount of feta in the brine and only brined for 6 hours due to time constraints. It was still incredible. Succulent, incredibly flavorful, a definite addition to the rotation. Do not fear the generous amount of seasoning, it did not overwhelm and added to the complexity. Really superb dish and I rarely comment on recipes, but this was excellent. Do not skip final step of adding feta to the drippings, it was delicious.

It’s not bad but it’s not good. Maybe I should’ve brined the chicken for 24 hours. Maybe I should’ve done a dry brine but I don’t think there was enough feta in the feta brine. The chicken cooked well but the salt was missing. There wasn’t enough salt or the salt wasn’t added in the right part of the recipe. The feta taste was also very faint if not missing completely.

Great recipe, but the smoke was a problem. Next time I will probably put some extra feta brine at the bottom of the skillet after 5 minutes in the oven.

Can this be cooked in a roasting pan instead? Would like to try with Game Hens for Thanksgiving.

This is a delicious, reliable roast chicken recipe that is interesting and unique. We make it several times a year and everyone we've served it to has loved it. Sometimes I put cut carrots in the pan underneath the chicken for an easy vegetable to accompany the chicken. Putting them under the chicken keeps them from getting burned.

Excellent chicken! It splatters a lot of oil while cooking, so putting a layer of foil on the oven shelf kept the smoke alaem from going off,

Exceptional!! Recommendation to use a cast iron skillet. Used feta brine from the large Whole Foods container (skipped blender), only brined for 4 hours and it still turned out amazing. Restaurant quality. Served with mashed potatoes, broccoli rabe, and pan drippings. Mother-in-law approved!

Truly, a genius recipe. Have it in the oven now and it’s a favorite in our repertoire. Just to make it that much more of a complete and totally sublime meal, I tuck some sweet potato chunks around the chicken for the last 20 minutes or so.

Followed recipe to a T but took longer to cook in my relatively cool oven. I dunked some roast blue potatoes in the feta pan drippings. It was delicious. Picky European husband was thrilled. Will go in the occasional rotation.

Probably the best chicken I have made but will add garlic to the pan next time.