Ingredients
- 1 x The Bare Bird Boneless Chicken
- 1 tablespoon extra-virgin olive oil
- 100g fresh ricotta (optional dairy free alternative)
- 25g butter, at room temperature
- 4 garlic cloves, finely chopped
- 1 small zucchini, finely grated
- 2 tbsp chives, finely chopped
- 2 tbsp parsley, finely chopped
- ½ tsp ground coriander
- ¼ tsp ground cumin
- Zest of 1 lemon
- Sea salt + freshly ground pepper
Potato Ingredients:
- 4 potatoes, washed and diced into 2cm cubes
- 2 tablespoons extra virgin olive oil
- ½ cup parsley, finely chopped
- 1 large garlic clove, minced
- Juice of 1 lemon
- Sea salt + freshly ground pepper
Method
- Preheat oven 190°C fan forced and line an oven tray with baking paper.
- Add to a bowl the ricotta, butter, garlic, zucchini, chives, parsley, lemon zest, coriander, cumin, sea salt and pepper. Combine well.
- Prepare the chicken by gently sliding a hand between the skin and the flesh to gently loosen the skin. Take some stuffing and spread it under the skin, a little at a time and evenly. Rub the skin with the extra virgin olive oil and season.
- Bake for 45 minutes, rotating tray half way through to evenly roast.
- Remove oven, cover with foil and allow chicken to rest for 5 minutes. Place chicken onto chopping board and cut into thick slices or chunky pieces and drizzle some of the juices over the top.
If cooking the potatoes too, prepare them by placing into a bowl and combine well with the extra virgin olive oil, parsley, garlic, lemon juice and seasoning. Bake with the chicken.