Greek Roasted Whole Chicken with Yogurt and Bread

Ingredients

• 1 whole chicken (about 1.5-2 kg)
• 500g Greek yogurt
• 2 lemons (juice of 1, 1 cut into wedges)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 loaf of day-old bread, cut into large cubes
• 1 onion, roughly chopped
• 4-5 large potatoes, cut into wedges
• 2 tbsp olive oil (for potatoes)
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix Greek yogurt, juice of 1 lemon, minced garlic, 1 tbsp olive oil, oregano, salt, and pepper.
3. In another bowl, mix bread cubes with chopped onion and remaining 1 tbsp olive oil.
4. Gently separate the skin from the chicken breast and thighs, being careful not to tear it.
5. Stuff the chicken cavity with alternating layers of the yogurt mixture and bread mixture. Use about 2/3 of the yogurt and 2/3 of the bread mixture.
6. Rub the remaining yogurt mixture over the outside of the chicken.
7. Tie the legs together with kitchen twine to keep the stuffing inside.
8. Place the stuffed chicken in a large roasting pan.
9. Arrange the remaining bread cubes around the chicken in the pan.
10. Toss potato wedges with 2 tbsp olive oil, rosemary, salt, and pepper. Arrange around the chicken.
11. Place lemon wedges around the chicken and potatoes.
12. Roast for about 1 hour and 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
13. If the bread on top starts to brown too quickly, cover with foil.
14. Let the chicken rest for 10-15 minutes before carving and serving.