Recipes
Pesto & Feta Stuffed Rolled Chicken Roast
Herby, cheesy, and packed with flavour. This rolled chicken roast brings together pesto, feta and a juicy roast finish — simple, bold, and seriously tasty.
Prep Time:
10mins
Cook Time:
1hr 15mins
Servings:
4
1 Boneless Rolled Chicken Roast
2–3 Tbsp basil pesto
½ cup crumbled feta
¼ cup sun-dried tomatoes, roughly chopped (optional)
1 tsp garlic powder
Salt & cracked pepper
Olive oil for brushing
Butcher’s twine (if re-tying yourself)
Preheat your oven to 180°C fan bake (or 200°C conventional).
Prep the chicken:
Carefully cut the string and unroll it on a clean board (don’t worry, you’ll re-roll it).
Pat dry with a paper towel.
Add the filling:
Spread pesto evenly across the inside of the chicken.
Sprinkle over the feta and sun-dried tomatoes.
Season lightly with garlic powder, salt and pepper.
Roll it back up:
Carefully roll the chicken back into a log, keeping the filling tucked inside.
Tie with kitchen string in 3–4 places to keep it tight.
Season the outside:
Rub the outside with a little olive oil, salt, and pepper.
Roast:
Place on a lined roasting tray and bake for 1 hour 15 minutes, or until the internal temp hits 75°C.
Let it rest for 10–15 minutes before slicing.
Serving suggestion:
Herby roast potatoes, steamed green beans, and a drizzle of pan juices or extra pesto on the side.
Pro Tip:
Want to get fancy? Add a handful of spinach to the filling or swap feta for mozzarella for that gooey melt factor.
