Spinach and Feta stuffed roast chicken

This juicy spinach and feta stuffed roast chicken is a delectable take on a comfort food classic. The perfect recipe to impress. 

Course Chicken, Dinner
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4 -6
Author Alida Ryder


for the creamed spinach

  • 200 g baby spinach steamed and finely chopped
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons sour cream
  • 1 teaspoon fresh thyme leaves
  • juice and zest of 1/2 lemon
  • salt & pepper to taste

for the chicken

  • 1 x 1.5kg fresh chicken
  • fresh thyme sprigs
  • 1 head of garlic halved
  • salt & pepper to taste
  • olive oil
  • 1 cup white wine


  1. Pre-heat the oven to 180°c.
  2. Combine all the ingredients for the creamed spinach and mix well.
  3. Season the chicken generously all over and place in a roasting tray.
  4. Carefully loosen the chicken breast skin with your hand/a tablespoon, taking care not to tear the skin.
  5. Carefully stuff the spinach and feta mixture under the skin and into the neck cavity.
  6. 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.
  7. Pour in the wine and allow the chicken to roast for 70-80 minutes or until cooked through.
  8. Remove from the oven and allow to rest for 10 minutes before carving and serving.