Ricotta and herb-stuffed roast chicken with fig glaze

We’ve taken the hassle out of menu planning with this easy-to-prepare family supper.
recipe, chicken, fig
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Recipe from: 16 July 2015
Preparation time: 20 min
Cooking time: 1h


  • 1
    large whole chicken
  • 1
    large egg, lightly beaten
  • 2
    lemons, quartered and seeds removed
  • 2
    leeks, thinly sliced
  • 350g
    ricotta cheese
  • 2
    garlic, crushed
  • 3
    spring onions, finely chopped
  • handful basil, chopped
  • handful parsley, chopped
  • 5
    ground coriander
  • grated zest of 4 limes or 2 lemons
  • 15
    lime or lemon juice
  • 8
    green olives, pitted and chopped
  • GLAZE:
  • 100
    fig jam
  • 30
    lemon juice
Servings: Change Serving


Preheat oven to180°C.

Mix the stuffing ingredients together. Gently lift up the skin on the breast side of the chicken and spread some of the stuffing under the skin.

Mix the egg into the remaining filling and stuff into the cavity. Put one lemon quarter into the chicken cavity and put the chicken into a roasting dish. Tie the legs together with string. Place the remaining lemon quarters into the roasting dish.

Mix the jam and lemon juice together and brush over the chicken. Roast in a preheated oven for 35 minutes. Remove from the oven and brush with the glaze again.

Roast for a further 25-35 minutes until cooked through. Serve the carved chicken with some of the stuffing.

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