Greek Style Roasted Chicken
Per serving
This Delicious dish was a real winner. I came up with it by combining 2 chicken recipes that I had. Fancy without a great deal of work! You can reduce the fat content by not using the olive oil and herbs on the outside, then when serving don't eat the skin! Also, it is just as yummy if you omit the ham. Haven't tried it without the feta, but I imagine that would be good as well.
Ingredients
3 serv.- roasting chickens1 lb
gutted, rinsed, and patted dry
- garlic-flavored olive oil (or plain)↗1 tablespoon
- oregano↗1 teaspoon
- parsley↗1 teaspoon
- garlic salt1⁄4 teaspoon
- garlic powder↗1⁄4 teaspoon
- chopped fresh spinach2 cups
- thin-sliced deli-style ham, chopped↗3 pieces
- crumbled feta cheese↗1⁄4 cup
- slice whole wheat bread, broken into small pieces↗1 slice
- chopped chives1⁄4 cup
- pine nuts↗1⁄2 cup
- melted butter1⁄4 cup
- salt↗1⁄4 teaspoon
Step-by-step instructions
- 1
Preheat oven to 325.
- 2
Brush chicken with oil.
- 3
Combine oregano, parsley, garlic powder, and garlic salt.
- 4
Rub onto chicken.
- 5
Combine spinach, feta, ham, bread, pine nuts, chives, butter, and pepper.
- 6
Slip fingers in between skin and breast, and Lightly stuff the pockets on both sides.
- 7
Lightly spoon stuffing into main cavity and neck, if desired.
- 8
Place in broiling pan, breast side up.
- 9
Roast for approximately 1 1/2 hours, or until meat thermometer reads 180 when inserted into thigh, and juices run clear.
- 10
Serve with Greek-style rice and veggies!
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