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 20minutes
Cook Time 1hour20minutes
Total Time 1hour40minutes
Servings 4-6
Author Alida Ryder
Ingredients
for the creamed spinach
200gbaby spinachsteamed and finely chopped
1/2cupfeta cheesecrumbled
2tablespoonssour cream
1teaspoonfresh thyme leaves
juice and zest of 1/2 lemon
salt & pepper to taste
for the chicken
1x 1.5kg fresh chicken
fresh thyme sprigs
1head of garlichalved
salt & pepper to taste
olive oil
1cupwhite 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.