This dish is my husband's soft spot; he always asks for seconds!

There's something truly comforting about a roasted chicken, isn't there? This recipe for roasted chicken stuffed with roasted red pepper, spinach, and mozzarella is a delightful twist on a classic dish that brings together flavors that are both nostalgic and refreshing. Growing up in the Midwest, Sunday dinners were a time for family gatherings, and a beautifully roasted chicken often took center stage. This version, with its cheesy, juicy filling and crispy skin, is a nod to those cherished memories while adding a touch of modern flair. It's perfect for a family dinner or a special occasion, bringing warmth and joy to the table.

This roasted chicken pairs beautifully with a side of creamy mashed potatoes or a rustic loaf of crusty bread to soak up the juices. A simple green salad with a tangy vinaigrette or some roasted seasonal vegetables would complement the rich flavors of the chicken perfectly. For a touch of sweetness, consider serving it with a side of glazed carrots or a cranberry relish.

Servings: 4-6 servings

1 whole chicken (about 4-5 pounds)
2 tablespoons olive oil
Salt and pepper to taste
1 cup roasted red peppers, chopped
2 cups fresh spinach, chopped
1 cup mozzarella cheese, shredded
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 lemon, halved

Preheat your oven to 375°F (190°C).

Pat the chicken dry with paper towels and season the inside and outside with salt and pepper.

In a bowl, combine the roasted red peppers, spinach, mozzarella, garlic, oregano, and basil.

Stuff the mixture into the cavity of the chicken.

Rub the outside of the chicken with olive oil and squeeze the juice of half a lemon over it.

Place the chicken in a roasting pan and tuck the wings under the body.

Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

Let the chicken rest for 10 minutes before carving. Squeeze the remaining lemon half over the chicken before serving.

For a different flavor profile, try adding some sun-dried tomatoes to the stuffing or using feta cheese instead of mozzarella for a tangier taste. If you prefer a spicier kick, add a pinch of red pepper flakes to the stuffing mixture. For a more herbaceous aroma, fresh herbs like thyme or rosemary can be added to the stuffing or rubbed on the skin before roasting. If you're short on time, you can use boneless chicken breasts and stuff them with the mixture, then bake until cooked through.