Roast chicken with lemon ricotta recipe


  • 2 lemons, with their zest
  • 500g (1lb 2oz) ricotta
  • 1 free-range chicken, approx 1.6kg (31⁄2lb)
  • little olive oil

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...

View full recipe at SpringPad


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