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!
Ingredients
- 1 whole chicken (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 (parsley or thyme) for garnish
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
