Ingredients
Chicken Ingredients:
- 1 x The Bare Bird Boneless Butterfly 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 tablespoons chives, finely chopped
- 2 tablespoons parsley, finely chopped
- ½ teaspoon ground coriander
- ¼ teaspoon 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 190C fan forced and line a baking tin 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. Place into a baking tin.
- Prepare the potatoes by placing them into a bowl and combine well with the extra virgin olive oil, parsley, garlic, lemon juice and seasoning. Spread around the chicken.
- Place baking tin with chicken and potatoes into oven and bake for 45 minutes, rotating tray half way through to evenly roast.
- Remove tin from the oven and 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.
Serve with the potatoes and a green salad.