Method
1. Prep the Chicken:
Wash and pat the chicken dry.
Rub salt, pepper, and lemon juice all over and inside the cavity. Set aside.
2. Make the Stuffing:
Heat oil in a pan.
Sauté onion and garlic until soft and fragrant.
Add grated carrot and spinach; cook for 1–2 minutes.
Stir in breadcrumbs, cheese, herbs, pepper, and salt.
Remove from heat, let it cool slightly, then fold in chopped boiled egg if using.
3. Stuff the Chicken:
Fill the cavity with the stuffing and secure with toothpicks or kitchen twine.
Tie the legs together if needed.
4. Roast the Chicken:
Preheat oven to 180°C (350°F).
Brush the chicken with melted butter and lemon juice.
Roast for 1 hour, basting occasionally with pan juices or extra butter.
Check doneness—juices should run clear when pierced at the thickest part.
5. Rest & Serve:
Let the chicken rest for 10 minutes before carving.
Serve with roasted potatoes, sautéed vegetables, or a fresh salad.
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