Spinach and feta stuffed roast chicken

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


  • Pre-heat the oven to 180°c.
  • 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.