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Sun-Dried Tomato and Feta Stuffed Whole Chicken

    Never had chicken stuffed with cheese? You’re missing out! This stuffed chicken gets its Mediterranean flavour from the sundried tomatoes, feta cheese and Italian seasonings.
    Serves: 8


    1 whole chicken
    ¾ cup sun-dried tomatoes, chopped
    1 stalk celery, diced
    1 small onion, diced
    1 tbsp minced garlic
    1 tbsp Italian spice
    1 tbsp oil
    1 ¼ cup feta cheese
    5-6 cups bread, cut in large cubes
    salt and pepper, to taste

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


    1. Preheat oven to 375°F.

    2. Sauté onions, celery and garlic over medium-high heat.

    3. In a large bowl mix together bread cubes, feta cheese, sun dried tomatoes, Italian spice and sautéed vegetables. Spoon stuffing into cavity of chicken; close by sewing with kitchen twine or with a piece of foil. Rub chicken with oil, salt and pepper.

    4. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375°F for about 60 to 70 minutes, basting several times. Internal temperature should register 165°F (74°C) when done. Let chicken stand for about 15 minutes before serving.