Roast chicken with herb and ricotta stuffing

Stuffing lovers will be fans of this roast chicken with herb and ricotta stuffing. Extra stuffing mixture is rolled into balls and baked, the perfect side dish to go with your roast chook!

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  1:10 hour

• difficulty

  Easy

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The Dinner of Champions

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1.8 kg whole free-range chicken
• Salt and black pepper
• 2 tbsp olive oil
• Rocket leaves, lemon wedges, to serve

For the butter

• 75 g butter
• 4 garlic cloves, thinly sliced
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp lemon juice

For the stuffing

• 4 cups fresh sourdough breadcrumbs
• 100 g butter, melted
• 1 egg
• 1 onion, roughly grated
• 375 g ricotta
• 1 cup finely grated parmesan cheese
• 1 tsp salt
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ¼ cup finely shredded flat-leaf parsley

Resting time: 15 minutes

Instructions

1. To make the stuffing, in a large bowl combine the ingredients and mix well to combine.
   
2. Preheat your oven to 180˚C (fan-forced). Stuff the stuffing into the cavity of the chicken and roll the remaining stuffing into large balls and set the balls aside.
   
3. Season the chicken very well with salt and pepper and rub with the olive oil. Line a large baking dish with baking paper. Place the chicken into the baking dish, then roast for 40 minutes. Place the stuffing balls around the chicken and increase the heat to 200˚C (fan-forced), then bake for a further 20-30 minutes, or until the chicken is cooked through and the stuffing balls are browned. Remove from the oven and allow to rest for 15 minutes, while you prepare the butter.
   
4. Heat the butter in a small saucepan over medium heat, until it reaches a nutty, browned butter. When it turns hazelnut brown, add the garlic and parsley. Once they stop sizzling, stir through the lemon juice and remove from the heat.
   
5. Serve the roast chicken with the herb and ricotta stuffing balls on a large serving platter. Spoon over the browned butter and serve with rocket leaves and lemon wedges on the side.
   

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Dinner of Champions

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG