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Ricotta, lemon and herb stuffed chicken
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Golden roast chicken filled with creamy ricotta, zesty lemon, and fragrant herbs.
Ingredients:
  • 365g (1 1/2 cups) fresh ricotta
  • 187.50 ml chopped fresh herbs (such as basil, chives and parsley), plus extra sprigs, to serve
  • 20g (1/4 cup) finely grated parmesan
  • 18.20 gm extra virgin olive oil, plus extra, to drizzle
  • 1 lemon, rind finely grated, plus extra wedges, to serve
  • 1.8kg whole chicken
Instructions:
  • 1. Preheat your oven to 180C (160C fan forced) and line a baking tray with parchment paper. 2. Mix ricotta, herbs, parmesan, oil, and lemon zest in a bowl. Season to taste.
  • Lay the chicken breast side down and cut along both sides of the backbone using kitchen scissors. Remove the backbone. Flip the chicken over and press down to flatten. Create 2 pockets between the skin and breast meat using your fingers. Be careful not to tear the skin. Delicately fill the pockets with the ricotta mixture.
  • Drizzle the chicken with olive oil, ensuring every part is coated, then season it. Put the chicken breast side up onto the tray. Bake for 40-45 minutes until golden and fully cooked. Rest for 10 minutes, then carve into portions and serve with lemon wedges and herbs.

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