Ricotta-and-Herb-Stuffed Chicken

Ingredients

• ¼ cup fresh flat-leaf parsley
• 2 whole chickens (each about 3 1/2 pounds)
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 4 cups whole-milk ricotta (preferably fresh)
• 2 large eggs
• + 2 more ingredients
• • ¼ cup fresh oregano
  • 1 cup grated Parmigiano-Reggiano

Preheat oven to 400°F with racks in middle and lower third. Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cut ou...

View full recipe at Epicurious