Step 1

Preheat the oven to 190°C.

Step 2

In a large ovenproof dish with sides, place the chicken and drizzle some oil over it then rub the cayenne all over the chicken along with the oregano and seasoning.

Step 3

Stuffing: Next in a bowl, mix the feta, tomatoes, bread, 4 tbsp oil, garlic and 1 tsp dried oregano. Then stuff this into the neck cavity of the chicken.

Step 4

Roast the chicken in the oven for 50 mins. Then remove from the oven. and add freekeh (or orzo) around the chicken and pour the stock over it.Put this back in the oven to cook for 20 mins but check during this time to make sure the freekeh isn’t drying out – top it up with a little boiling water if needed.

Step 5

After the 20mins the chicken should be cooked – check that the juices run clear, or use a meat thermometer – and the freekeh should be tender. with the stock absorbed (or close to it).(Rest the chicken for 10 mins to ensure the meat is tender and moist)Stir the fresh parsley into the freekeh and serve the chicken straight from the pan. Serve with some nice greens alongside.