📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the chicken cooks evenly and the skin gets nice and crispy. Trust me, don't skip this step!
2. Rinse the chicken under cold water and pat it dry with paper towels. Make sure it's really dry; it helps with browning. I usually go through like, three paper towels here.
3. In a large mixing bowl, combine the crumbled feta cheese, chopped spinach, minced garlic, lemon zest, olive oil, salt, and pepper. Mix well until everything is evenly distributed. This is where all the flavor comes from, so don't skimp!
4. Gently loosen the skin of the chicken breast by sliding your fingers between the skin and the meat. Be careful not to tear the skin. You want a nice pocket for the stuffing. Think of it as creating a tiny flavor cave.
5. Stuff the feta and spinach mixture under the skin of the chicken breast, distributing it evenly. Pack it in there! Use any remaining stuffing to fill the cavity of the chicken. I like to really load it up.
6. Tie the chicken legs together with kitchen twine to help it cook evenly and maintain its shape. This is optional, but it does make for a prettier presentation. I learned this trick from my grandma.
7. Place the stuffed chicken in a roasting pan. Drizzle with olive oil and season generously with salt and pepper. Don't be shy with the seasoning! It makes all the difference.
8. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check. Safety first, people!
9. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. I know it's hard to wait, but trust me, it's worth it.
10. Carve the chicken and serve. Enjoy your delicious roasted chicken with feta and spinach stuffing! I like to serve it with roasted vegetables or a simple salad. It's a real crowd-pleaser.