Stuffed Easter Chicken with Spinach and Feta recipe

This Easter, our family decided to shake things up from the usual ham and try something a little different, yet equally festive. Enter: the Stuffed Easter Chicken with Spinach and Feta. Let me tell you, it was a resounding success! From the tantalizing aroma that filled the kitchen as it roasted, to the explosion of flavors in every bite, this dish was a true Easter revelation. Even the kids, who can sometimes be picky eaters, devoured it, praising the cheesy, savory filling and the perfectly juicy chicken. It wasn’t just a meal; it was an experience, and one that I’m thrilled to share with you so you can bring the same joy and deliciousness to your Easter table. Get ready to create a centerpiece that’s as impressive as it is flavorful – your Easter feast is about to get a whole lot more exciting!

Ingredients You’ll Need for Your Stuffed Easter Chicken with Spinach and Feta

To create this culinary masterpiece, you’ll need a collection of fresh, flavorful ingredients that work harmoniously together. Here’s a comprehensive list to ensure you have everything on hand to make your Stuffed Easter Chicken with Spinach and Feta a resounding success:

For the Chicken:

• 1 whole Chicken (about 5-6 lbs): Opt for a good quality, fresh chicken. A slightly larger chicken will provide ample meat and be easier to stuff. Ensure it’s properly thawed if frozen.
• 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits. You’ll use this for both prepping the chicken and roasting.
• 1 Lemon: You’ll need both the zest and juice of a fresh lemon. This adds brightness and acidity to balance the richness of the stuffing.
• 2 cloves Garlic: Fresh garlic is essential for that pungent, aromatic flavor. Mince them finely for even distribution.
• 1 teaspoon Dried Oregano: Oregano provides a classic Mediterranean flavor that complements spinach and feta beautifully.
• 1 teaspoon Dried Thyme: Thyme adds an earthy, slightly minty note that enhances the overall herb profile.
• 1 teaspoon Paprika: Sweet paprika will add a touch of color and mild sweetness. Smoked paprika can also be used for a deeper, smoky flavor if preferred.
• Salt and Black Pepper: Kosher salt or sea salt and freshly ground black pepper are crucial for seasoning. Adjust amounts to your taste.

For the Spinach and Feta Stuffing:

• 1 tablespoon Olive Oil: Again, extra virgin olive oil is recommended for sautéing the vegetables for the stuffing.
• 1 large Onion: Yellow or white onion works well. Dice it finely so it cooks evenly in the stuffing.
• 2 cloves Garlic: More fresh garlic! Mince these cloves for the stuffing to add depth of flavor.
• 10 ounces Fresh Spinach: Baby spinach is convenient, but regular spinach works too – just be sure to wash it thoroughly and remove tough stems.
• 8 ounces Feta Cheese: Use a block of feta and crumble it yourself for the best flavor and texture. Pre-crumbled feta can sometimes be drier.
• 1/2 cup Breadcrumbs: Panko breadcrumbs offer a nice crispy texture, but regular breadcrumbs will also work. Use plain, unseasoned breadcrumbs to control the flavor.
• 1/4 cup Pine Nuts (optional): Pine nuts add a delightful buttery crunch and nutty flavor to the stuffing. You can toast them lightly for enhanced flavor. Walnuts or chopped almonds can be used as substitutes.
• 1/4 cup Fresh Parsley: Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor. Chop it finely.
• 1 Egg: The egg acts as a binder, helping to hold the stuffing together.
• Salt and Black Pepper: Season the stuffing to taste. Remember that feta is already salty, so taste before adding too much extra salt.
• Pinch of Nutmeg (optional): A tiny pinch of nutmeg can add a warm, subtle spice note that complements spinach and feta.

Equipment:

• Large Roasting Pan: A sturdy roasting pan is essential for cooking the chicken evenly.
• Kitchen Twine: For trussing the chicken, ensuring it cooks uniformly and looks presentable.
• Meat Thermometer: Crucial for ensuring the chicken is cooked to a safe internal temperature.
• Large Bowl: For mixing the stuffing ingredients.
• Skillet or Large Pan: For sautéing the vegetables for the stuffing.
• Cutting Board and Knife: For preparing vegetables and chicken.
• Citrus Zester and Juicer: For lemon zest and juice.
• Garlic Press or Mincing Knife: For garlic.
• Measuring Cups and Spoons: For accurate ingredient measurements.

Step-by-Step Instructions: Crafting Your Stuffed Easter Chicken

Follow these detailed instructions to create your mouthwatering Stuffed Easter Chicken with Spinach and Feta. Each step is designed to guide you through the process, ensuring a delicious and perfectly cooked centerpiece for your Easter celebration.

Step 1: Prepare the Chicken

1. Preheat Oven and Prep Chicken: Preheat your oven to 375°F (190°C). Remove the chicken from its packaging. Pat the chicken dry inside and out with paper towels. This helps the skin crisp up during roasting.
2. Lemon-Garlic Rub: In a small bowl, combine the 2 tablespoons of olive oil, lemon zest, minced garlic (2 cloves), dried oregano, dried thyme, paprika, salt, and black pepper. Mix well to create a flavorful rub.
3. Season the Chicken: Generously rub the lemon-garlic mixture all over the chicken, including under the skin of the breast and thighs if possible. Make sure to season the inside cavity of the chicken as well.
4. Lemon Juice Infusion: Squeeze the juice of half a lemon inside the cavity of the chicken. You can also place the squeezed lemon halves inside the cavity for added aroma during roasting. Set the chicken aside while you prepare the stuffing.

Step 2: Make the Spinach and Feta Stuffing

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic (2 cloves) and cook for another minute until fragrant, being careful not to burn the garlic.
2. Wilt the Spinach: Add the fresh spinach to the pan in batches. It will seem like a lot, but it wilts down significantly. Cook, stirring frequently, until the spinach is completely wilted and tender. This should take about 3-5 minutes.
3. Drain Excess Moisture: Once the spinach is wilted, remove the pan from the heat. Place the spinach mixture in a colander or sieve and press out as much excess liquid as possible. This is crucial to prevent the stuffing from becoming soggy. You can use the back of a spoon or your hands (once cooled slightly) to press out the liquid.
4. Combine Stuffing Ingredients: In a large bowl, combine the drained spinach mixture, crumbled feta cheese, breadcrumbs, pine nuts (if using), chopped fresh parsley, egg, a pinch of nutmeg (optional), salt, and black pepper. Mix everything together thoroughly until well combined. Taste and adjust seasoning as needed. Remember that feta is salty, so be cautious with adding extra salt.

Step 3: Stuff and Truss the Chicken

1. Stuff the Chicken: Gently spoon the spinach and feta stuffing into the cavity of the chicken. Do not overstuff it; leave a little room for expansion as the stuffing cooks. You want it to be comfortably full, but not bursting.
2. Secure the Cavity: Use kitchen twine to truss the chicken. This involves tying the legs together and tucking the wing tips under the body of the chicken. Trussing helps the chicken cook more evenly and maintain a nice shape. If you are unsure how to truss, you can find helpful tutorials online or simply close the cavity opening as best you can with skewers or by overlapping the skin and tying it loosely.

Step 4: Roast the Stuffed Chicken

1. Prepare Roasting Pan: Place the stuffed and trussed chicken in a roasting pan. You can place it on a roasting rack inside the pan if you have one, but it’s not essential.
2. Add Water or Broth (Optional for Extra Moisture): For extra moisture, you can pour about 1/2 cup of chicken broth or water into the bottom of the roasting pan. This creates steam and helps keep the chicken moist during cooking.
3. Roast the Chicken: Roast in the preheated oven at 375°F (190°C) for approximately 1 hour and 30 minutes to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh (avoiding the bone). The juices should run clear when pierced with a fork or knife.
4. Basting (Optional for Extra Crispy Skin): For extra crispy skin, you can baste the chicken with pan juices or a little extra olive oil every 20-30 minutes during the roasting process.
5. Check for Doneness: Use a meat thermometer to ensure the chicken is cooked through. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The temperature should read 165°F (74°C). Also, check the stuffing temperature; it should also reach 165°F (74°C) for safety.

Step 5: Rest and Serve

1. Rest the Chicken: Once the chicken is cooked, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.
2. Carve and Serve: After resting, carve the chicken and serve immediately. Spoon the delicious spinach and feta stuffing alongside the chicken slices. Garnish with fresh parsley or lemon wedges if desired.

Nutritional Information at a Glance

Please note that nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and cooking methods. This is a general guideline.

• Servings: Approximately 6-8 servings (depending on chicken size and portion sizes)
• Calories per Serving (Estimated): 450-600 calories (This is a broad estimate. Calorie count will depend on the size of the chicken, amount of stuffing per serving, and fat content of ingredients.)

Approximate Macronutrient Breakdown (per serving, estimated):

• Protein: 40-50 grams
• Fat: 25-40 grams (varies with chicken fat content and oil used)
• Carbohydrates: 10-15 grams (primarily from breadcrumbs and vegetables)

Important Note: For more precise nutritional information, use a nutrition calculator app or website and input the specific brands and quantities of ingredients you use.

Preparation Time: Plan Your Cooking Schedule

Planning ahead is key to a stress-free Easter meal. Here’s a breakdown of the preparation and cooking times for your Stuffed Easter Chicken with Spinach and Feta:

• Prep Time: 30-40 minutes (This includes preparing the stuffing, seasoning the chicken, and stuffing/trussing the chicken)
• Cook Time: 1 hour 30 minutes – 2 hours (depending on the size of the chicken and oven temperature accuracy)
• Resting Time: 15-20 minutes
• Total Time (Approximate): 2 hours 15 minutes – 3 hours

Tips for Time Management:

• Prepare Stuffing in Advance: You can make the spinach and feta stuffing up to a day ahead of time. Store it covered in the refrigerator. This will significantly cut down on prep time on the day of cooking.
• Marinate Chicken Overnight (Optional): While not strictly a marinade in this recipe, rubbing the chicken with the lemon-garlic mixture the night before can enhance the flavor. Keep the seasoned chicken covered in the refrigerator.
• Assemble Ahead: Stuff the chicken a few hours before roasting and keep it refrigerated until you are ready to bake. Bring it to room temperature for about 30 minutes before roasting for more even cooking.
• Utilize Resting Time: While the chicken is resting, you can focus on finishing side dishes, setting the table, or spending time with your guests.

How to Serve Your Stuffed Easter Chicken

To elevate your Easter feast and complement the Stuffed Easter Chicken with Spinach and Feta, consider these serving suggestions:

Classic Side Dishes:

• Roasted Asparagus with Lemon: A simple and elegant side that pairs beautifully with chicken and lemon flavors.
• Garlic Roasted Potatoes: Crispy and flavorful roasted potatoes are always a crowd-pleaser.
• Honey Glazed Carrots: Sweet and tender carrots add color and sweetness to the plate.
• Green Bean Almondine: A classic side dish with crunchy almonds and buttery green beans.
• Creamy Mashed Potatoes: Comfort food at its finest, mashed potatoes are a perfect accompaniment.

Fresh and Light Options:

• Spring Salad with Vinaigrette: A refreshing salad with mixed greens, seasonal vegetables, and a light vinaigrette dressing.
• Cucumber and Dill Salad: Cool and crisp, this salad provides a nice contrast to the richness of the chicken.
• Quinoa Salad with Herbs and Lemon: A healthy and flavorful grain salad that complements the Mediterranean flavors of the chicken.

Bread and Starches:

• Crusty Bread or Rolls: Serve warm bread or rolls to soak up the delicious pan juices.
• Rice Pilaf: A flavorful rice dish infused with herbs or broth.

Sauces and Garnishes:

• Pan Gravy: Make a simple pan gravy from the chicken drippings for extra flavor.
• Lemon Wedges: Serve extra lemon wedges for guests to squeeze over their chicken.
• Fresh Parsley or Dill: Garnish the platter with fresh herbs for visual appeal and a fresh aroma.

Wine Pairing Suggestions:

• Crisp White Wine: A Sauvignon Blanc, Pinot Grigio, or dry Riesling would pair wonderfully with the lemon, spinach, and feta flavors.
• Light-Bodied Red Wine: A Pinot Noir or Beaujolais could also complement the chicken without overpowering the delicate flavors.
• Rosé Wine: A dry rosé is a versatile choice that works well with chicken and spring flavors.

Additional Tips for Perfect Stuffed Easter Chicken

Here are five essential tips to ensure your Stuffed Easter Chicken with Spinach and Feta is a resounding success, impressing your guests and becoming a new Easter tradition:

1. Don’t Overstuff the Chicken: Resist the urge to pack the stuffing in too tightly. Overstuffing can prevent the chicken from cooking evenly and may cause the skin to split. Leave a little room for the stuffing to expand as it cooks. Any leftover stuffing can be baked separately in a greased baking dish alongside the chicken.
2. Ensure Chicken is Properly Thawed: If you are using a frozen chicken, make sure it is completely thawed before you begin. Thawing in the refrigerator is the safest method and can take 24-48 hours for a whole chicken. Improperly thawed chicken can lead to uneven cooking and potential food safety issues.
3. Use a Meat Thermometer: Don’t rely on visual cues alone to determine doneness. A meat thermometer is your best friend when roasting chicken. Ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and in the center of the stuffing. This is crucial for both safety and optimal texture.
4. Rest the Chicken Adequately: Resting the chicken after roasting is just as important as the cooking process itself. Allowing the chicken to rest for 15-20 minutes allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bird. Tent it loosely with foil to keep it warm while resting.
5. Customize Your Stuffing: Feel free to adapt the spinach and feta stuffing to your liking. You can add other vegetables like sun-dried tomatoes, artichoke hearts, or roasted red peppers. For extra flavor, try using different cheeses like ricotta or goat cheese in combination with feta. Experiment with herbs and spices to create your own signature stuffing blend.

Frequently Asked Questions (FAQ) About Stuffed Easter Chicken

Here are five common questions and answers to help you troubleshoot and perfect your Stuffed Easter Chicken with Spinach and Feta recipe:

Q1: Can I make the stuffing ahead of time?
A: Yes, absolutely! Making the stuffing ahead of time is a great way to save time on Easter Day. You can prepare the spinach and feta stuffing up to 24 hours in advance. Store it covered in the refrigerator. However, it’s best to stuff the chicken just before roasting for optimal texture and food safety. If you stuff it ahead, ensure it’s refrigerated promptly and cooked thoroughly.

Q2: Can I use frozen spinach instead of fresh?
A: While fresh spinach is preferred for its texture and flavor, you can use frozen spinach in a pinch. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the stuffing. Frozen spinach tends to release more water than fresh, so thorough draining is crucial to prevent soggy stuffing.

Q3: What if I don’t have pine nuts? Can I substitute them?
A: Yes, pine nuts are optional in the stuffing. You can easily substitute them with other nuts like chopped walnuts, slivered almonds, or even pistachios. Toasted nuts will add extra flavor and crunch. If you prefer a nut-free stuffing, simply omit them altogether; the stuffing will still be delicious.

Q4: How do I know when the chicken is fully cooked?
A: The most reliable way to ensure your chicken is fully cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). Also, check the temperature of the stuffing in the center; it should also reach 165°F (74°C) for food safety. The juices should also run clear when you pierce the thigh with a fork or knife, but temperature is the most accurate indicator.

Q5: Can I roast the chicken at a higher or lower temperature?
A: Roasting at 375°F (190°C) is generally recommended for a good balance of cooking the chicken through and achieving crispy skin. You can roast at a slightly higher temperature (400°F/200°C) for crispier skin, but you’ll need to monitor it closely to prevent burning and may need to reduce the cooking time slightly. Roasting at a lower temperature (350°F/175°C) will result in a more tender chicken but may take longer to cook and the skin might not be as crispy. Sticking to the recommended 375°F (190°C) is a safe and effective method for this recipe.

Conclusion: Make This Easter Chicken Your New Tradition

This Stuffed Easter Chicken with Spinach and Feta is more than just a recipe; it’s an invitation to create a memorable Easter feast that will delight your family and friends. The combination of juicy, flavorful chicken, savory spinach and feta stuffing, and aromatic herbs creates a dish that is both comforting and sophisticated. It’s a beautiful centerpiece that’s surprisingly easy to make, and it’s guaranteed to become a new favorite Easter tradition. So, this year, step away from the traditional ham and embrace the deliciousness of this stuffed chicken. Gather your ingredients, follow the steps, and prepare to wow your loved ones with a truly special Easter meal. Happy cooking, and Happy Easter!

Print