1 tsp dried basil
1 tsp dried oregano
1 tbls chopped fresh parsley
2 cloves garlic, crushed
1 tbls olive oil
1 5 pound whole chicken
2 10-ounce packages frozen chopped spinach, defrosted and squeezed dry
1 red pepper, chopped
¾ cup breadcrumbs
4 scallions, chopped
1/3 cup pine nuts
¼ cup margarine or Kings Organic Butter, melted
¼ tsp pepper
1. Mix basil, oregano, parsley and garlic in small bowl.
2. Mix spinach, red pepper, breadcrumbs, scallions, pine nuts, margarine or butter, and pepper.
3. Butterfly chicken. Remove backbone and crack center of breast bones to flatten. Slip fingers between skin and flesh of chicken to loosen skin. Distribute spinach mixture evenly under the skin. Rub olive oil all over chicken. Rub herb mixture over chicken.
4. Preheat broiler and adjust rack so that chicken is no closer than 8 inches to heating element. Place chicken skin side up on baking sheet. Broil chicken until skin is rich brown, about 12 minutes. Flip chicken and continue to broil until juices run clear, about 15 minutes. Remove from oven, turn skin side up and brush with pan drippings. Return to oven and broil until skin is crisped, about 3 minutes. Remove from oven and cover with foil. Let rest for 10 minutes and then carve.