Why You’ll Love This Recipe

Flavorful stuffing—a savory mix of spinach, feta, and garlic adds richness to every bite
Perfect for special occasions—a show-stopping dish for Easter or family gatherings
Easy to prepare—simple ingredients come together for a gourmet meal
Moist and juicy—stuffing helps keep the chicken tender and flavorful
Customizable—add your favorite herbs or seasonings to personalize the dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 4-5 lbs)
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
½ cup breadcrumbs
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
1 lemon, halved
Fresh herbs for garnish (like parsley or thyme)

Directions

Preheat the Oven:
- Set your oven to 375°F (190°C). Grease a roasting pan or line it with foil.
Prepare the Stuffing:
- In a bowl, mix the chopped spinach, crumbled feta, breadcrumbs, minced garlic, oregano, salt, and black pepper. Drizzle with 2 tablespoons of olive oil and mix well.
Stuff the Chicken:
- Pat the chicken dry with paper towels.
- Carefully loosen the skin over the breast by running your fingers underneath it. Spoon some of the stuffing under the skin, then fill the cavity of the chicken with the remaining stuffing.
Season the Chicken:
- Rub the outside of the chicken with the remaining olive oil.
- Squeeze the juice of one lemon half over the chicken and place the other half inside the cavity.
- Sprinkle with additional salt, pepper, and oregano.
Roast the Chicken:
- Place the chicken in the prepared roasting pan.
- Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the meat.
- Baste the chicken with pan juices every 30 minutes for extra moisture.
Rest and Serve:
- Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
- Garnish with fresh herbs and serve warm.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Rest Time: 10 minutes
Total Time: About 2 hours

Variations

Cheese Alternative: Swap feta for goat cheese or ricotta for a milder flavor.
Extra Herbs: Add fresh rosemary or thyme to the stuffing for an aromatic boost.
Stuffing Twist: Mix in chopped sun-dried tomatoes or olives for Mediterranean flair.
Spicy Version: Add a pinch of red pepper flakes for a little heat.
Crispier Skin: Roast at 400°F (200°C) for the last 10 minutes for an extra golden crust.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze leftover chicken (without bones) for up to 2 months.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or in the microwave in 30-second intervals.

FAQs

Can I use boneless chicken instead of a whole chicken?

Yes! You can use bone-in chicken breasts or thighs and stuff them before baking. Adjust cooking time accordingly.

How do I know when the chicken is fully cooked?

Use a meat thermometer—when it reaches 165°F (75°C) in the thickest part, it’s done.

Can I make this recipe ahead of time?

Yes! You can stuff the chicken a day in advance and keep it refrigerated until ready to roast.

Do I have to use feta cheese?

No, you can substitute with Parmesan, mozzarella, or ricotta for a different texture and flavor.

What can I serve with stuffed Easter chicken?

It pairs well with roasted potatoes, rice, or a fresh salad.

How do I prevent the chicken from drying out?

Baste it with pan juices while roasting and let it rest before slicing to retain moisture.

Can I use frozen spinach instead of fresh?

Yes! Just thaw and squeeze out excess moisture before mixing it with the stuffing ingredients.

What type of breadcrumbs should I use?

Plain or seasoned breadcrumbs work well, or you can use panko for extra texture.

How do I get extra crispy skin?

Roast uncovered and rub a little extra olive oil over the skin before baking.

Can I cook this in an air fryer?

Yes! If using an air fryer, roast at 360°F (180°C) for about 45–50 minutes, depending on size.

Conclusion

Stuffed Easter chicken with spinach and feta is a flavorful, elegant dish that makes a perfect holiday centerpiece. With its juicy, tender meat and savory stuffing, it’s sure to impress your family and guests. Try this simple yet delicious recipe for a memorable Easter feast!

Stuffed Easter Chicken with Spinach and Feta

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Author: Julia
Total Time: About 2 hours
Yield: 4-6 servings
Diet: Gluten Free

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Description

Stuffed Easter chicken with spinach and feta is a juicy, flavorful dish perfect for holiday celebrations. A whole roasted chicken is filled with a savory spinach, feta, and garlic stuffing, creating a rich and aromatic meal. This easy-to-make centerpiece is sure to impress your guests at Easter or any special occasion!

Instructions

Preheat Oven: Set to 375°F (190°C). Grease a roasting pan or line with foil.
Make the Stuffing: In a bowl, mix spinach, feta, breadcrumbs, garlic, oregano, salt, and black pepper. Drizzle with 2 tbsp olive oil and combine.
Stuff the Chicken: Pat the chicken dry. Loosen the skin and spoon some stuffing underneath. Fill the cavity with the rest.
Season: Rub the outside with remaining olive oil. Squeeze half a lemon over it and place the other half inside the cavity. Sprinkle with additional salt, pepper, and oregano.
Roast: Bake for 1 hour 30 minutes, basting every 30 minutes, until internal temperature reaches 165°F (75°C).
Rest & Serve: Let rest for 10–15 minutes before carving. Garnish with fresh herbs.

Notes

Storage: Refrigerate leftovers for up to 4 days or freeze for 2 months.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes.
Customization: Try adding sun-dried tomatoes, olives, or goat cheese for a Mediterranean twist.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean