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.
Servings 4 -6
Ingredients
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
Instructions
- 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.