Spatchcocked roast chicken with herbed ricotta stuffing
- June 2010
- Serves 4
- Takes 40 min to make, 1 hour to cook, plus resting
The stuffing in this spatchcocked chicken recipe is slipped under the skin, protecting the flesh from the heat of the oven and keeping it amazingly moist and succulent.
- 17.2g (8.6g saturated)
- 6.3g (2.4g sugar)
A spatchcocked chicken has been split open along the backbone and opened out flat for cooking. This helps both the dark and white meat to cook evenly, and also helps to cut down slightly on the cooking time.
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