Roast chicken with a herb and ricotta stuffing

Ingredients

• 1 large onion, chopped
• 100 ml butter
• 100 g ricotta cheese
• 75 ml parmesan cheese, grated
• 30 ml fresh thyme
• 30 ml Italian parsley, chopped
• 30 ml fresh basil leaves, coarsely torn
• 6 sundried tomatoes in olive oil, chopped
• 2 slices white bread, crumbled
• salt and freshly ground black pepper
• 1 chicken, about 2.5kg
• 15 ml olive oil

Method

1. 1

   Fry the onion in 30ml butter until soft and glossy. Set aside.

2. 2

   Place the remaining butter, the ricotta cheese, parmesan cheese, thyme, parsley, basil, sundried tomatoes and breadcrumbs in a mixing bowl and mix well with a fork. Season.

3. 3

   Preheat the oven to 200°C. Use your fingers to carefully loosen the skin over the breast of the chicken from the flesh. Spread the ricotta stuffing evenly under the skin without tearing it. Press the remaining stuffing into the neck cavity. Pull the skin over the stuffing and secure with toothpicks.

4. 4

   Place the chicken in a GLAD Oven or Roasting bag and rub olive oil all over it. Season with salt and pepper. Place a tablespoon of plain flour in the bag. Close bag with twist tie or perforated strip and make 3-4 holes in top of the bag. Bake in the oven for about 15 minutes. Turn the bag with the chicken, and bake for another 15 minutes. Carefully remove the roasting pan from oven and cut the bag open. Be careful for the steam escaping as the heat can cause burning.

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