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Chicken Rockefeller

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Ingredients

Adjust Servings:
1 (7 3/4 ounce) can chopped spinach
1 cup small-curd cottage cheese
1 egg, beaten
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic salt
1 pinch pepper
2 1/2 lbs chicken
2 tablespoons olive oil
1/8 teaspoon dried whole oregano, crushed
1/8 teaspoon dried whole rosemary, crushed
1/8 teaspoon dried whole thyme, crushed

Nutritional information

779.6
Calories
494 g
Calories From Fat
54.9 g
Total Fat
15.6 g
Saturated Fat
273.6 mg
Cholesterol
546.7 mg
Sodium
4.5 g
Carbs
1.3 g
Dietary Fiber
1.8 g
Sugars
64.2 g
Protein
417g
Serving Size

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Chicken Rockefeller

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    Cuisine:

    What a great chicken recipe! We don't like canned spinach, so used frozen, and I had a big tub of ricotta, so used it instead of the cottage cheese. I don't think it changed the flavor profile at all! This cooked up so evenly and beautifully. Totally loved the spinach mixture and the house smelled wonderful while it was cooking. Thanks so much for this keeper of a recipe! Just a note though - normally I butterfly a chicken by cutting out the backbone. But I followed the directions anyways - the end result looks a little odd!!! Still delicious, though!

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Rockefeller, This is a great chicken recipe using a whole chicken, butterflied I’m a big fan of whole chicken recipes, because I can usually get these for a bargain price This recipe combines the humble chicken with another of my favorites, spinach , What a great chicken recipe! We don’t like canned spinach, so used frozen, and I had a big tub of ricotta, so used it instead of the cottage cheese I don’t think it changed the flavor profile at all! This cooked up so evenly and beautifully Totally loved the spinach mixture and the house smelled wonderful while it was cooking Thanks so much for this keeper of a recipe! Just a note though – normally I butterfly a chicken by cutting out the backbone But I followed the directions anyways – the end result looks a little odd!!! Still delicious, though!


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    Steps

    1
    Done

    Drain Spinach; Press Between Paper Towels to Remove Excess Moisture. Combine the Spinach and the Next 5 Ingredients. Stir Well, and Set Aside.

    2
    Done

    Remove the Giblets and Neck from the Chicken. Reserve For Other Uses. Place the Chicken on a Work Surface, Breast Side Up. Cut Completely Through the Breast Bone. Turn the Chicken Over; Flatten the Chicken Back, Breaking the Breast and Rib Bones. (i Can Usually Get the Butcher at My Grocery Store to Do This For Me!).

    3
    Done

    Turn the Chicken Breast Side Up. Starting at the Neck Cavity, Loosen the Skin from the Breast and Drumsticks by Inserting One Hand, Palm Side Down. Gently Push Your Hand Beneath the Skin Against the Meat to Loosen the Skin, Being Careful not to Tear the Skin. Spoon the Spinach Mixture Into the Pockets Beneath the Skin.

    4
    Done

    Place the Chicken, Breast Side Up, in a Roasting Pan. Combine the Olive Oil, Oregano, Rosemary, and Thyme; Brush Over the Chicken.

    5
    Done

    Bake, Uncovered at 375 Degrees For 1 Hour or Until the Chicken Is Done.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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