Instructions

• Preheat the oven to 180°C/355°F (top and bottom heat).
• Heat a pan over medium heat, add a little olive oil, and sauté the finely chopped onion for 3–4 minutes, until it begins to caramelize.
• Add the washed, roughly chopped spinach, 2 tbsp dill, 2 tsp mint, 2 tsp parsley, and the ½ fresh green onion (finely chopped). Sauté for 2–3 minutes, until the spinach is wilted.
• Add the 100 g crumbled feta, season with salt and pepper to taste, stir, and cook for 5 minutes. Transfer the filling to a strainer and let it cool; press gently with the back of a spoon to drain and remove excess liquid.
• On a work surface, lay out the cleaned, deboned whole chicken and pat it dry with paper towels. Brush the surface lightly with olive oil and season with salt and pepper.
• If the chicken is uneven in thickness, gently pound the thicker areas with a meat mallet to even it out so it rolls more easily and cooks evenly.
• Spread the cooled spinach–herb–feta filling evenly over the chicken. Roll the chicken tightly into a roulade and secure it by tying with kitchen twine at five evenly spaced points.
• Heat a large pan over high heat, add a little olive oil, and sear the roulade for about 1 minute all over, turning as needed, until the outside is well browned.
• Place the roulade on a baking tray lined with parchment paper. Cover the roulade with aluminum foil (the parchment should remain under the roulade), and bake in the preheated oven for 1½ hours. Remove the foil and bake for an additional 20–30 minutes, until the outside is golden brown.
• Remove the roulade from the oven and let it rest for 10 minutes. Cut and remove the twine, slice the roulade into portions, and serve.