IRAN! Yalda Eve and Cooking Stuffed Chicken for Longest Night of year

Preheat the oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent, about 3-4 minutes.

Add spinach to the skillet and cook until wilted, about 2-3 minutes.

In a bowl, combine sautéed spinach, feta cheese, cream cheese, bread crumbs, egg, salt, black pepper, paprika, and chopped parsley.

Rinse the whole chicken and pat dry with paper towels.

Carefully loosen the skin of the chicken breast using your fingers.

Stuff the spinach and cheese mixture under the skin of the chicken, spreading it evenly.

Rub the outside of the chicken with olive oil, salt, and black pepper.

Place the chicken in a roasting pan and pour chicken broth around it.

Cover the pan with foil and roast in the preheated oven for 1 hour.

Remove the foil and roast for an additional 20-30 minutes until the skin is golden brown and the internal temperature reaches 165°F (75°C).

Let the chicken rest for 10-15 minutes before carving.

Drizzle lemon juice over the chicken before serving.

Garnish with additional parsley if desired.

Equipment Needed

Dietary

Allergens