Lemon and Thyme Ricotta Chicken with Vegetables
6 people
00h 25This beautifully fragranced, crispy-skinned roast chicken is served with bright buttery asparagus, minty peas and crunchy stem cauliflower. Enjoy sharing this feast with the family.
Recipe by @cravingsandcauliflowers.
Ingredients and Method
Ingredients
- 6 higher welfare chicken leg portions, skin on
- 250g ricotta
- 160g tenderstem broccoli
- 160g young peas
- 320g sweet stem cauliflower
- zest 2 lemons, finely grated
- 1 handful fresh mint
- 2 tbsp fresh thyme
- 2 squares of butter
- 1 tbsp extra virgin olive oil for stuffing and more to drizzle
- season to taste
Method
- Preheat oven to 180C.
- In a large mixing bowl add the ricotta, lemon zest, thyme and 1 tbsp extra virgin olive oil. Season to taste and stir until well combined.
- Make an incision along one side of the chicken portions and stuff with 2 tbsps of the ricotta filling from step 2.
- Transfer chicken to a parchment paper lined baking tray, drizzle with extra virgin olive oil and bake in the centre of the oven for 25 mins or until the skin is golden.
- For your vegetables steam cook the cauliflower and cook the asparagus in butter. Season to taste.
- Cook the peas as instructed and toss them with fresh mint and butter.
- Serve family style starting with the peas, followed by asparagus and cauliflower. Place the chicken on top and garnish with lemon zest and a sprinkle of thyme.
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