Preheat the oven to 180°C. Crumble the feta and mix with the garlic, herbs and 1 tbsp olive oil. Season with salt and pepper. Stuff the mixture under the skin of the chicken. Rub olive oil onto the chicken skin with a good sprinkle of sea salt and stuff the lemon halves into the cavity. Roast for 1 hour, or until the juices run clear when pierced. Leave to rest in the pan for five minutes before carving. Serve with roasted baby potatoes. Tip: you can also mix the feta with sundried tomatoes and chilli, or olives and chopped baby spinach for something new.
Recipe by Hannah Lewry, courtesy City Press iMagazine.