Ricotta and lemon chicken with roast peppers
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious
- 30 minutes
- 1 hour 30 minutes, plus overnight marinating time
- Rietvallei Natural Chardonnay 2010
Ingredients
- 3 cloves garlic, finely chopped
- 150 g ricotta
- Zest and juice of 1 lemon
- ½ cup chopped parsley
- 3 T olive oil
- Sea salt and freshly ground black pepper
- 1 large free-range chicken
- Butter, for rubbing
- For the roast peppers:
- 8 sweet peppers
- 3 cloves garlic, sliced
- 3 T olive oil
- ½ cup sherry vinegar
- A few sprigs fresh thyme
Cooking Instructions
Preheat the oven to 180°C.
In a bowl, mix the garlic, ricotta, lemon zest and juice, parsley, 2 T olive oil and season.
Carefully loosen the skin from the chicken with your fingertips to create pockets and stuff the ricotta mixture evenly inside, patting flat.
Rub the outside of the chicken with the remaining olive oil and a little butter, and scatter with sea salt. Place on a baking tray and roast for 1 hour 30 minutes, or until tender and golden.
To make the roast peppers:
Halve the peppers and place a few slivers of garlic into each half. Arrange on a baking tray and drizzle with olive oil.
Bake alongside the chicken for the last 40 minutes of cooking time. When the peppers are soft and charred, remove from the oven and seal in a plastic bag or container to allow them to steam.
Remove the skins and marinate the flesh in the sherry vinegar, thyme and cooking juices at room temperature overnight. Serve with the roast chicken.
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