You are here: Home » Recipes » Ricotta Roasted Chicken Ricotta Roasted Chicken Yield servings PrintEmail Ingredients stuffing:1/3 cup whole milk ricotta1/4 cup whole milk greek yogurt2 -- sundried tomates1 -- fresh roma tomato2 cloves garlic -- basil -- oregano -- parsley -- rosemary -- mint -- salt -- pepper -- red pepper flakesfor chicken:4 -- 5 pound whole chicken1/3 stick of butter1/2 -- lemon -- salt, pepper Instructions blend all stuffing ingredients in a food processer, allow to come together while preparing the chicken. rinse chicken and dry inside and out completely with paper towels. salt and pepper the inside of the chicken well lift the skin away from the breast to allow room for the stuffing (you might need to snip the tendon that holds the skin on the breast a bit. put the stuffing between the skin and the breast, using the back of a spoon helps to smooth the stuffing out. spread the stuffing out as much as you can into the drumsticks as well. spoon leftover stuffing into body cavity spread skin with butter and squeeze with the juice of the lemon cook at 375 degrees for 1 1/4-1 1/2 hours, remove from oven and let rest for 10 minutes before slicing.