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Roast Chicken with Ricotta & Herb Stuffing


  • 1 size 14 chicken
  • 100g ricotta, drained in a sieve for 15 minutes
  • Finely grated rind 1 lemon
  • 1 tablespoon chopped rosemary
  • 1 clove garlic, peeled & crushed
  • ¼ cup freshly grated parmesan
  • Salt & freshly ground black pepper to taste
  • 25g butter, melted
  • 1 ½ cups chicken stock
  • 100ml dry white wine eg Selaks Chardonnay 


  1. Preheat oven to 190°C (fanbake). Discard any fat from inside the chicken. Rinse thoroughly inside and out. Pat dry with paper towels.
  2. In a bowl, mix the ricotta, lemon rind, rosemary, garlic, parmesan, salt and pepper. Using your fingers, make a pocket each side of the chicken breast between the skin and flesh. Tuck the stuffing in, massaging it into shape. Truss or tie the chicken with string to keep a good shape.
  3. Put the chicken in a shallow roasting pan just large enough to hold it. Brush with the melted butter. Season. Add a ½ cup of stock. Pour the wine over the chicken. Roast for about 1 ¼ hours, until golden and cooked through. Baste often, occasionally adding more stock to keep the pan moist.
  4. When chicken is cooked, baste again, then transfer to a plate. Tent with foil and rest for 10-15 minutes. Scoop any fat from the pan. Add a ½ cup of stock and bring to the boil. Cut the chicken into joints and arrange on a hot platter. Pour the hot stock over the chicken and serve.

Serves 5-6. 

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Make sure you check out more Selaks Roast Day recipes on their website.

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