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

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.

Variations & Tips
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.