Preheat oven to 190C

Put chicken into ovenproof dish or roasting tin. Crumble feta, chop tomatoes and tear bread into small pieces. Add to a bowl, together with four tablespoon olive oil, dried oregano and grated garlic cloves. Mix well.

Stuff mixture into neck cavity of chicken. Then seal and secure with cocktail stick, if needed. Drizzle chicken with remaining olive oil and sprinkle over remaining herbs. Roast in oven for 50-60 mins.

Remove from oven, sprinkle orzo around chicken and pour stock over orzo. Return to oven to cook for 20 minutes. Add more water if orzo is drying. Cook until chicken is thoroughly cooked.