Stuffed Greek Chicken With Cayenne, Oregano & Orzo

1.Preheat the oven to 190°C fan (400°F), Gas Mark 6.

2.Put the chicken into an ovenproof dish - I use a cast iron one - which is 30cm (12in) in diameter.

3.Mix the feta, tomatoes, bread, olive oil, garlic, half the dried oregano and some seasoning in a bowl. Stuff this into the chicken cavity.

4.Rub the chicken - breast and legs - with the cayenne, sprinkle with the rest of the dried oregano, then season the bird and drizzle it with olive oil.

5.Roast in the oven for 50 minutes.

6.Sprinkle the orzo around the chicken and pour on the boiling stock. Return to the oven for a final 20 minutes. Check during this time to make sure the orzo isn't becoming dry: there should be enough stock in it, but top it up with a little boiling water if you need to.

7.The chicken should be cooked: check by piercing it deeply between the leg and the body, the juices that run out should be clear, with no traces of pink. The orzo should be tender and the stock should have been absorbed.

8.Stir the fresh chopped herbs into the orzo and serve the chicken straight from the dish. A green salad or roasted red peppers is all you need on the side.