Ricotta and lemon chicken & roast peppers recipe
Indulge in a flavourful roasted chicken stuffed with ricotta, lemon, and herbs, paired with marinated roasted peppers, balance of zesty and savoury flavours.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Oven
- Baking sheet
- Zip-top bag
- Airtight container
Ingredients
- 3 cloves garlic, finely chopped
- 150 g ricotta
- Zest and juice of 1 lemon
- ½ cup chopped parsley
- 3 T olive oil
- Sea salt
- freshly ground black pepper
- 1 large free-range chicken
- Butter, for rubbing
- 8 sweet peppers
- 3 cloves garlic, sliced
- ½ cup sherry vinegar
- A few sprigs fresh thyme
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