Roast Chicken With Spinach and Lemon Recipe

Name: Roast Chicken With Spinach and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-4 lb) chicken; 2 bunches spinach; 2 shallots, minced; 2 tablespoons olive oil; ¾ cup ricotta cheese; ¼ cup parmigiano-reggiano cheese, grated; ¼ teaspoon nutmeg; 12 lemon; 2 sprigs rosemary; 2 tablespoons melted butter; salt and pepper

Servings: persons

1
Preheat oven to 400 degrees F. Rinse chicken and pat dry.
2
work your fingers under the skin of the chicken to loosen.
3
Wash spinach and drain in colander.
4
Blanch in a pot of boiling water.
5
Drain into a colander and run cold water over to cool down.
6
Squeeze out all the moisture and chop fine.
7
Saute the shallots in the olive oil over medium heat to soften.
8
Add the spinach and the nutmeg and toss to coat.
9
Mix with the ricotta and Parmesan cheese.
10
Stuff the mixture under the skin, working it in to evenly distribute.
11
Cut the lemon into quarters and stuff into the cavity of the chicken along with the sprigs of rosemary.
12
Tie the legs together and place in roasting pan.
13
Season with salt and pepper and brush with the melted butter.
14
Roast in the middle of the oven until the juices run clear, about one hour.
15
Baste several times throughout the cooking process.
16
Transfer the chicken to a cutting board and allow to rest for 10 minutes before slicing.
17
Tilt the pan and skim off the fat that has accumulated.
18
Remove the lemon from the cavity of the chicken and squeeze into the roasting pan.
19
Scrape the bottom of the pan to loosen the browned glaze on the bottom.
20
Slice the chicken and spoon the juices over the top.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3 1/2-4 lb) chicken, 2 bunches spinach, 2 shallots, minced, 2 tablespoons olive oil, and more.

Yes, Roast Chicken With Spinach and Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Spinach and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions