2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
4 tablespoons toasted and finely chopped marcona almonds
4 tablespoons regular breadcrumbs
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced fresh parsley
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 lemon, zested
2 whole chickens (3 1/2 to 4 pounds)
2 tablespoons canola oil
Save the rest of the chicken to make the best chicken stock and chicken noodle soup! Wine suggestion for this recipe: Chardonnay
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