Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and season the inside and outside with salt and pepper.
In a bowl, combine the roasted red peppers, spinach, mozzarella, garlic, oregano, and basil.
Stuff the mixture into the cavity of the chicken.
Rub the outside of the chicken with olive oil and squeeze the juice of half a lemon over it.
Place the chicken in a roasting pan and tuck the wings under the body.
Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Let the chicken rest for 10 minutes before carving. Squeeze the remaining lemon half over the chicken before serving.
Variations & Tips
For a different flavor profile, try adding some sun-dried tomatoes to the stuffing or using feta cheese instead of mozzarella for a tangier taste. If you prefer a spicier kick, add a pinch of red pepper flakes to the stuffing mixture. For a more herbaceous aroma, fresh herbs like thyme or rosemary can be added to the stuffing or rubbed on the skin before roasting. If you’re short on time, you can use boneless chicken breasts and stuff them with the mixture, then bake until cooked through.
Flourless and Sugar-Free Healthy Cookies!
HEARTY BEEF AND BARLEY SOUP RECIPE
NECK BONES & MACARONI NOODLES Recipe
Crispy Parmesan Garlic Roasted Potatoes
How your sleeping position reveals if you’re lazy
I made this celery soup three times a week and lost 20 kg! Vegetable cream soup.
My Mom Could NOT Walk Due to Knee and Bone Pain—Until She Tried This! 🥚✨
The Time-Saving Herb Yarroway
Orchids, Fertilizer Cubes, and Crowded Flowers: The Secret to Thriving Orchids No One Talks About
