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Baked lemon chicken with ricotta and spring vegetable puree
Baked lemon chicken with ricotta and spring vegetable puree
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Prep Time:
135 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Elevate baked chicken with creamy ricotta and fresh herbs.
Ingredients:
  • 6 chicken breast fillets with skin (wing bone attached - optional)
  • 36.40 gm extra virgin olive oil, plus extra to drizzle
  • 1 lemon, sliced
  • 1 bunch mint, leaves picked
  • 1 bunch oregano, leaves picked
  • 200g sugar snap peas
  • 450g fresh peas, podded
  • 2 bunches thin asparagus, woody ends trimmed
  • 250g thin green beans, trimmed
  • 240g ricotta
  • Potato wafers, to serve (see related recipe)
Instructions:
  • In a large bowl, combine chicken, oil, and lemon. Tear half of the mint leaves and add to the chicken along with half of the oregano. Season well, toss to coat the chicken, cover, and refrigerate to marinate for 2 hours.
  • Preheat the oven to 180°C. Blanch sugar snaps, peas, asparagus, and beans in boiling salted water for 2 minutes. Transfer the vegetables to a bowl of ice water to cool.
  • Roughly chop half of the vegetables, then combine them in a food processor with the ricotta, garlic, and remaining herbs (keeping aside a few mint leaves for garnish) until smooth. Transfer the mixture to a saucepan, season to taste, and set aside.
  • Preheat an ovenproof frypan over medium-high heat. Take the chicken out of the marinade (keep lemon slices) and brown skin-side down in batches for 2-3 minutes. Flip and cook for another minute, then place skin-side up and add reserved lemon slices. Roast in the oven for 10 minutes or until chicken is fully cooked.
  • Warm the ricotta sauce over very low heat for 1 minute to heat through. Quickly reheat the rest of the blanched vegetables in boiling salted water for 30 seconds, then drain.
  • Portion the sauce onto serving plates and layer with chicken. Add green vegetables, parsley, and potato wafers. Drizzle with olive oil and sprinkle with reserved mint leaves.

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