Combine all the ingredients for the creamed spinach and mix well.
Season the chicken generously all over and place in a roasting tray.
Carefully loosen the chicken breast skin with your hand/a tablespoon, taking care not to tear the skin.
Carefully stuff the spinach and feta mixture under the skin and into the neck cavity.
Add the garlic to the roasting pan. Drizzle the chicken with a little olive oil and top with the thyme sprigs and tie the legs together with a piece of string.
Pour in the wine and allow the chicken to roast for 70-80 minutes or until cooked through.
Remove from the oven and allow to rest for 10 minutes before carving and serving.