Ricotta and herb-stuffed roast chicken with fig glaze
|1||chicken — large, whole|
|1||eggs — large, lightly beaten|
|2||lemon — quartered|
|2||leeks — thinly sliced|
|2 cloves||garlic — cloves, crushed|
|3||spring onions — finely chopped|
|fresh basil — handful, chopped|
|fresh parsley — handful|
|5 ml||coriander — ground|
|lemons — grated zest|
|15 ml||lemon juice — or fresh lime juice|
|8||olives — green , pitted and chopped|
|100 ml||jam — fig|
|30 ml||lemon juice|
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.
Words and image: Ideas
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