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Prep
Difficulty
Medium
Time
Estimate
1 hour
Preheat the oven. Prepare the chicken and herb-ricotta, stuff it under the skin of the chicken and place in the oven. Once it has started cooking, bring a large pot of water to a boil. Make the pasta salad dressing and chop the snap peas & strawberries. Cook the pasta when the water is boiling. Wash & dry the greens for the arugula salad and make the dressing. Drain the pasta and toss each salad separately. Remove the chicken and serve with the salads.
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.
A simple yogurt & feta dressing brings spring together in this hearty & bright salad. Substitute or add in your favorite baby greens, fresh peas or pieces of asparagus to make this your own.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
