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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a great chicken recipe using a whole chicken, butterflied. I'm a big fan of whole chicken recipes, because I can usually get these for a bargain price. This recipe combines the humble chicken with another of my favorites, spinach. Ingredients:
1 (7 3/4 ounce) can chopped spinach |
1 cup small-curd cottage cheese |
1 egg, beaten |
1/4 cup parmesan cheese, grated |
1/2 teaspoon garlic salt |
1 pinch pepper |
2 1/2 lbs chicken |
2 tablespoons olive oil |
1/8 teaspoon dried whole oregano, crushed |
1/8 teaspoon dried whole rosemary, crushed |
1/8 teaspoon dried whole thyme, crushed |
Directions:
1. Drain spinach; press between paper towels to remove excess moisture. Combine the spinach and the next 5 ingredients. Stir well, and set aside.
2. Remove the giblets and neck from the chicken. Reserve for other uses. Place the chicken on a work surface, breast side up. Cut completely through the breast bone. Turn the chicken over; flatten the chicken back, breaking the breast and rib bones. (I can usually get the butcher at my grocery store to do this for me!).
3. Turn the chicken breast side up. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand, palm side down. Gently push your hand beneath the skin against the meat to loosen the skin, being careful not to tear the skin. Spoon the spinach mixture into the pockets beneath the skin.
4. Place the chicken, breast side up, in a roasting pan. Combine the olive oil, oregano, rosemary, and thyme; brush over the chicken.
5. Bake, uncovered at 375 degrees for 1 hour or until the chicken is done.
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