- 4
Ingredients
- Whole chicken, butterflied
- 3 chopped green onions
- 1 minced garlic clove
- 2 cups of drained ricotta cheese
- 1/2 cup of chopped sun dried tomatoes in oil
- 1/2 cup of grated romano cheese
- zest of 1 lemon
- chopped fresh basil and parsley
- salt and pepper
Preparation
Step 1
You'll need a butterflied chicken, which means you need to remove the rib, back and breast bone of your chicken then flatten it out like a butterfly. I've tried to do it myself but it's never a pretty site so I just let my butcher at Whole Foods do it for me, it takes him 2 seconds and it comes out perfect every time!
Gently loosen the skin all around the chicken with your fingers, be careful not to rip into it.
Saute in a small pan, green onions and garlic. After it cools, place into a bowl along with ricotta cheese,sun dried tomatoes, romano cheese, zest, basil and parsley. Season to taste with salt and pepper. Mix it all together.
Take a spoon and shove the mixture all over underneath the skin that you loosened.
Rub the outside of your chicken with olive oil and fresh herbs and roast in a 375 degree oven until internal temperature reaches 180, about 1 hour 15 minutes