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Greek-Style Chicken Roulade

This Greek-Style Chicken Roulade is bursting with Mediterranean flavors! Tender chicken rolled with spinach, herbs, and tangy feta makes a stunning, delicious meal.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Chicken, Easy, Feta, Herbs, Roulade, Spinach
Servings: 4 servings

Ingredients

  • 1 whole chicken cleaned and deboned
  • 1 onion finely chopped
  • 400 g spinach washed and roughly chopped
  • 2 tbsp dill finely chopped
  • 2 tsp mint finely chopped
  • 2 tsp parsley finely chopped
  • fresh green onion finely chopped
  • 100 g feta cheese
  • salt and pepper to taste
  • olive oil

Instructions

  • Begin by placing the cleaned and deboned chicken on a cutting board. Using a meat mallet or rolling pin, carefully pound the chicken to an even thickness to ensure uniform cooking.
  • In a mixing bowl, combine the finely chopped onion, washed and chopped spinach, dill, mint, parsley, and fresh green onion. Crumble the feta cheese into the mixture, and season with salt and pepper. Mix everything well.
  • Lay the pounded chicken flat on the cutting board, skin side down. Spread the filling evenly over the chicken, leaving a small border around the edges. Carefully roll the chicken tightly from one end to the other, keeping the filling inside.
  • Use kitchen twine to tie the roulade at several intervals to keep it secure during cooking, maintaining its shape and ensuring even cooking.
  • Heat a drizzle of olive oil in an oven-safe baking dish over medium-high heat. Add the roulade and sear on all sides until golden brown to lock in juices and add flavor.
  • Preheat the oven to 180°C (350°F). Transfer the seared roulade to the oven and bake for 25-30 minutes, or until the internal temperature reaches 75°C (165°F).
  • Remove roulade from the oven and let it rest for about 10 minutes to allow juices to redistribute. Slice into thick rounds and serve.

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Oven-Safe Baking Dish
  • Kitchen twine
  • Meat Mallet or Rolling Pin

Notes

  • Ensure the chicken is pounded evenly to avoid undercooked or overcooked spots.
  • Feel free to swap spinach with kale or Swiss chard for a different green.
  • Try different cheeses like goat cheese or ricotta for unique flavors.
  • Roulade can be prepared ahead and refrigerated before baking.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.