Feta-Brined Roast Chicken by Melissa Clark, NYT Cooking

Yield: 4 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/1017152-feta-brined-roast-chicken

INGREDIENTS

4 ounces feta cheese, crumbled
3 ½ teaspoons kosher salt
1 3 1/2- to 4-pound whole chicken
1 to 2 tablespoons cracked black pepper, to taste
2 tablespoons dried Greek oregano
2 large lemons
¼ cup olive oil, more as needed
1 large bunch arugula or other sturdy salad greens, for serving

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