Recipe of The Week: Brined Roast Stuffed Chicken with Spinach



How to make Brined Roast Stuffed Chicken

Brined Roast Stuffed Chicken with Spinach



8 lb. chicken

For the Brine:

¼ cup salt

¼ cup sugar

1 tbs. curry powder

1 tbs. garlic powder

1 tbs. ground cumin

1 tbs. chili powder

Clean the chicken.  Place chicken in a pot and add the ingredients for the brine.  Fill with just enough water to cover the chicken.  Cover the pot and place in the refrigerator for at least one hour or up to overnight.

When ready, remove the chicken from the brine and pat dry.  Place the chicken on a wire rack in a baking pan and gently loosen the skin from the meat to ready the chicken for the stuffing.

For the Stuffing:

4 cups bread crumbs – homemade or Italian style

5 cloves of garlic – chopped

10 oz. package of frozen chopped spinach

¼ cup Italian parsley – chopped

¼ cup grated Parmesan cheese

1 apple – peeled and diced

¼ tsp. salt

¼ tsp. ground black pepper

Olive oil for drizzling

Let the spinach defrost and place in a colander.  Squeeze any excess water from the spinach. Heat a large frying pan with a drizzle of olive oil and
place the bread crumbs in the pan to get a golden color.  Add the garlic and sauté another minute. Remove from the heat and add the parsley, apple and the drained spinach.  Add the seasonings and the Parmesan cheese and toss.

Let cool a minute and gently stuff the mixture under the skin of the chicken, pushing the stuffing as far as you can under the skin.

Rub for the Chicken:

1 tsp. sugar

½ tsp. salt

½ tsp. ground black pepper

½ tsp chili powder

1 tsp. curry powder

½ tsp. ground cumin

Juice of one lemon

Drizzle of olive oil

Combine all of the seasonings in a small bowl.  Add the lemon juice and a drizzle of olive
oil to make a paste.

Rub this mixture all over the skin.  Bake 350 degrees:  20 minutes per pound or until the juices run clear from the thigh.  Let the chicken rest for 10-15 minutes before carving.

Brined Roast Stuffed Chicken with Spinach

This is a wonderful way to spruce up a chicken dinner.

Enjoy with Love,



I am Catherine Pappas, author of the food blog, Living the Gourmet.  I enjoy creating new dishes and sharing them with the ones I love.  I share my recipes with you, so that you may do the same. Be sure to stop by and visit Catherine at her blog Living the Gourmet to discover even more amazing dishes. You can also connect with her on Twitter
handle @LadyGourmet.


  1. Robin says:

    This sounds absolutely delicious. I love spinach, but I’m the only one in the house who does, so I may have to pick a different side…..

  2. Catherine is one of my daily reads. Okay, I’ll admit it, I love her kindness and her recipes. She makes everything sound and lo0k so appetizing.

    Have a terrific day. :)

  3. Man, that looks delicious!

  4. That looks really tasty. Thanks for sharing the recipe.

  5. Catherine you are always surprising, I love your chicken, it looks astonishing. Congrats.

  6. you make it sound so simple! thanks for sharing!

  7. Dee says:

    Catherine this looks simply amazing. I love spinach but never thought of using it as a stuffing. Will have to definitely try this!

  8. That looks good! I’ve never done a brine with other seasonings! On my list for this weekend. Thanks!

  9. That chicken looks wonderful but since we are gluten free in my house I don’t typically do stuffing. You can, but it isn’t easy. The rest would be wonderful.

  10. That does look tasty! We love chicken in this house!

  11. I know what I’m cooking tomorrow night! Thanks!

  12. Rachel says:

    Wow, that looks good!

  13. This looks delicious!

  14. Lynn says:

    This looks amazing! I am going to add this to our meal plan for this week :)

  15. I’m going to share this recipe with my Mom – she will love it – and I’m sure we’ll enjoy eating it. We’ve never put Spinach in the Dressing, but it looks amazing and delicious. Thanks for the recipe.

  16. Birdiebee says:

    What an amazing chicken recipe. I am always on the hunt for a new chicken recipe as I get tired of making the same old recipe over and over again.

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