Drizzle with 2 tablespoons olive oil, sprinkle with the spice mixture and toss until all of the ingredients are evenly coated. Salt and pepper the chicken inside and out. In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil. Toss the ingredients in the bowl gently and use to stuff the chicken. Bake at 375 degrees for 75 minutes. Quarter and serve the bird. Let the chicken sauté undisturbed to avoid tearing the skin. Don't stuff too tightly. The earthy-salty flavors of the Chicken with Red Pepper, Olives & Feta need a medium-bodied red with full fruit and medium tannins. Paul Jaboulet-Aîné’s “Parallèle 45” ($9) from the Rhône Valley would suit me just fine, as would Pepperwood Grove’s 1999 California Syrah ($7). https://www.chatelaine.com/recipe/world-cuisine-2/feta-and- Bake until the chicken is cooked through, the skin is crispy and the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes. Combine the chicken, olives, lemons and red onion on a rimmed baking sheet.