Ricotta Roasted Chicken

  • Yield: servings


1/3cup whole milk ricotta
1/4cup whole milk greek yogurt
2-- sundried tomates
1-- fresh roma tomato
2cloves garlic
-- basil
-- oregano
-- parsley
-- rosemary
-- mint
-- salt
-- pepper
-- red pepper flakes
for chicken:
4-- 5 pound whole chicken
1/3stick of butter
1/2-- lemon
-- salt, pepper


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.