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Lilly’s Table

 
 
© Lillys-Table.com Photo of Herb-Ricotta Stuffed Chicken
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Herb-Ricotta Stuffed Chicken

 

Herb flecked, creamy ricotta is tucked under the skin of a whole spatchcock roasted chicken adding a boost of flavor and moisture. It requires about 10 minutes of handling the chicken, otherwise, most of the work is done in the oven. Any herbs from your garden or CSA will do, we actually chopped in a bit of carrot tops for their bright & bitter flavor. Get creative and add your favorites. Most any size of chicken will do for this recipe without too much adjustment to the other ingredients.

Ingredients

  • 1 lb ricotta cheese
  • ¼ cup fresh herbs, finely minced such as parsley, basil, thyme, oregano, chives, carrot greens, rosemary, etc
  • 1 lemon, zest & juice
  • 1 egg, beaten
  • 1½ teaspoon salt, more as needed
  • ½ teaspoon black pepper, freshly ground to taste
  • 3 lbs whole chicken, more or less

Serving Size: 4 People

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Preparation Instructions

Preheat the oven 425.

Unwrap the chicken and place with the spine facing upwards. To spatchcock it, take sharp kitchen shears and cut along either side of the tail along the spine. You will be cutting through the thin rib bones making this process a bit easier that it may initially seem. Once the spine is completely removed, open up the chicken, season the inside with salt & pepper. Next, place the open ribs pressed down onto a baking sheet. This is optional, but you can use a bit of force to break the collar bone and press the chicken flatter.

Take your finger and gently slide under the skin along the breasts, thighs and legs.

In a small bowl, fold the ricotta, herbs, lemon zest, and egg together. Roll up your sleeves to get a bit messy and scoop a dollop of the herb ricotta pushing it under the skin all around the flesh of the chicken.

Wash and dry your hands well (I am always a mess after this) and sprinkle the outside of the chicken first with the lemon juice, then the salt and pepper.

Place in the oven for about 35-60 minutes depending on the size of your chicken until the internal temperature is 165. Thermometers are the easiest way to know it is cooked through, but not overcooked.