Roast chicken with thyme, lemon and ricotta stuffing

Roast chicken with thyme, lemon and ricotta stuffing

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
200g fresh ricotta
1 tablespoon thyme
2 lemons, zested
1/4 teaspoon dried chilli, crushed
sea salt and freshly ground black pepper
4 chicken marylands
600g kipfler potatoes
4 large red onions, cut in half crossways
olive oil, for drizzling

Method

  1. Preheat the oven to 200°C.
  2. Combine the ricotta, thyme, lemon zest and chilli flakes in a small bowl. Season with salt and pepper. Divide the mixture into 4 equal portions and stuff under the skin of the marylands.
  3. Arrange the stuffed marylands in a baking tray with the potatoes and onion halves around the chicken. Drizzle with oil and season with salt and pepper.
  4. Roast, turning the potatoes and onions occasionally, for 30–35 minutes, or until the chicken is golden-brown and cooked through and the potatoes and onion are tender.
Tags:
Great
Pub
Food
Rachael
Lane
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