Roast chicken with lemon ricotta recipe
Ingredients
- little olive oil
- 1 free-range chicken, approx 1.6kg (31⁄2lb)
- 500g (1lb 2oz) ricotta
- 2 lemons, with their zest
1. Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Mix the lemon zest through the ricotta and season well. Remove the chicken from its packaging, but leave it trussed. Pull the loose skin around the neck end up and, with your fingers, work under the skin from the front to the back of the breasts...
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