Ricotta and herb-stuffed roast chicken with fig glaze
1 large whole chicken
1 large egg, lightly beaten
2 lemons, quartered and seeds removed
FOR THE STUFFING
2 leeks, thinly sliced
350g ricotta cheese
3 spring onions, finely chopped
Basil, a handful, chopped
Parsley, a handful, finely chopped
1 tsp ground coriander
4 limes or 2 lemons, grated zest of
1 tbsp lime or lemon juice
8 green olives, pitted and chopped
100ml fig jam
2 tbsp lemon juice
Preheat the oven to 180°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, followed by one lemon quarter, and put the chicken into a roasting dish. Tie the legs together with cotton twine. Place the remaining lemon quarters in the roasting dish.
Mix the jam and lemon juice together and brush over the chicken. Roast in the oven for 35 minutes. Remove from the oven and brush with the glaze again.
Roast for a further 25-35 minutes or until cooked through. Serve the carved chicken with some of the stuffing and roasted vegetables of your choice.