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Festive stuffed chicken roasted until golden and juicy is Italian celebration cooking. This high protein chicken dish is mediterranean, family-friendly, and perfect for holiday gatherings.
Preheat your oven to 375°F and ensure the rack is set in the middle position for even cooking.
In a skillet over medium heat, sauté the garlic in 1 tablespoon olive oil for 30 seconds, then add spinach and cook briefly until just wilted, about 2 minutes.
Combine the sautéed spinach with ricotta cheese, chopped sundried tomatoes, fresh basil, and pine nuts in a bowl; mix thoroughly and season lightly with salt and pepper.
Pat the chicken dry and carefully loosen the skin from the breast and legs. Gently stuff the prepared filling evenly under the skin, taking care not to tear it.
Rub the whole chicken with the remaining olive oil, sprinkle with kosher salt, black pepper, and dried oregano all over, including inside the cavity.
Place the stuffed chicken breast-side up on a rack in a roasting pan. Roast at 375°F for about 75–90 minutes, basting once or twice, until the skin is golden and juices run clear.
Rest the chicken for 10–15 minutes before carving to retain maximum juiciness, then slice and serve with pan juices.
