Roast chicken with spinach stuffing

A classic roast with all the trimmings, including a tasty cheese and spinach stuffing.

Serves: 4

Preparation time:  20 minutes

Cooking time:  1 hour and 40 minutes

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You will need

  • 1 x 1.5-1.7kg whole chicken, defrosted if frozen
  • 1 tablespoon olive oil
  • 900g potatoes, peeled and halved
  • 100g basics soft cheese
  • 500g frozen chopped spinach, defrosted in microwave and water squeezed out
  • 100g breadcrumbs, made from crusts
  • 400g carrots
  • 410g frozen British garden peas
  • 1 tablespoon plain flour
  • 1 chicken stock cube, made up to 500ml with hot water
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Recipe Information

Step by step guide to making Roast chicken with spinach stuffing

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Place the chicken in a roasting tray and roast, following pack instructions, until cooked through and no pink remains. Pour the oil in another roasting tin and heat in the oven.
  3. Place the potatoes in a pan of cold water. Bring to the boil and cook for 7 minutes, then drain and shake in the pan to create fluffy edges (these will crisp up when roasted).
  4. Gently pour into the heated roasting tray (be careful as the hot oil may spit) and mix to coat in the oil. Roast for 1 hour (the last hour of the chicken's cooking time), turning once or twice.
  5. Meanwhile, mix the cheese, spinach and breadcrumbs in a bowl and season. Place in a lightly oiled dish and bake with the chicken and potatoes for the last 10 minutes.
  6. Boil the carrots for 6 minutes, then add the peas and cook for 3 minutes, then drain.
  7. To make the gravy, mix 2 tablespoons of the chicken juices from the roasting tin with the flour over a medium heat. Gradually add the stock and bring to the boil, stirring. Serve with the roast chicken and vegetables.

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Nutritional information for Roast chicken with spinach stuffing

Nutritional information for Roast chicken with spinach stuffing

Nutrition type per serving
Calories 764 kcal
Total Fat 26.4g
Saturated Fat 9.4g
Salt 1.3g
Sugar 13.5g
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