Spinach Dip Stuffed Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 small whole chicken (4-5 pounds)
  • 1 cup spinach dip
  • 1-2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse-ground black pepper
  1. Pre-heat the oven to 375. Make sure to remove anything that may be lurking inside the bird. That stuff is bad news. Pat the chicken dry with paper towels. Trim the tips off the wings. Work your fingers under the skin of the bird, lifting it away from the meat as much as you can without tearing the skin if you can help it.
  2. A little at a time, stuff the spinach dip in between the skin of the chicken and the meat. Make sure to get the legs and thighs and save enough for both breasts.
  3. Rub the entire outside of the chicken with the olive oil.
  4. Place it breast-side down in a roasting pan. Sprinkle the chicken with the salt and pepper.
  5. Roast for about 20 minutes per pound and then add an additional 20 minutes onto that.
  6. Let the chicken rest before carving.
Recipe by Sugar Dish Me at https://www.sugardishme.com/spinach-dip-stuffed-chicken/