Roast Chicken Stuffed with Ricotta and Herbs

By Al.E

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Roast Chicken Stuffed with Ricotta and Herbs

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Pan Fried Salmon with Asparagus

Chicken & thyme risotto

Ingredients

1.6 kg chicken, spatchcocked
375g ricotta
2 tablespoons chives, snipped
2 teaspoons lemon zest
sea salt
freshly ground black pepper
olive oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 200°C.

Step 2

Mix together the ricotta, herbs, lemon zest, salt and pepper.

Step 3

Carefully loosen the skin over the breast of the chicken and down to the thigh area (use your fingers or the back of a spoon). Spread the ricotta mixture evenly under the skin to cover the breast and thigh.

Step 4

Put the chicken in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 50 minutes, or until the juices run clear when you poke a skewer into the thickest part of the thigh. Leave to rest for 5 minutes before carving.

To spatchcock the chicken, place it breast-side-down on a board. Using a sharp knife, cut along both sides of the backbone, cutting through the skin and bone. Remove the backbone. Turn the bird over and press firmly on the breast bone to break the bone and flatten the breast. Tuck the wing tips under the breast.