Stuffed Roast Chicken

 Stuffed Roast Chicken

Ingredients:

• 1 small whole chicken (around 1.5 kg)

• 150g of spinach

• 100g of ricotta cheese

• 2 cloves of garlic, minced

• 1 tablespoon of olive oil

• Salt and pepper to taste

• 1 lemon, halved

• Fresh herbs (thyme or rosemary) for stuffing

Kitchen Tools Needed:

• roasting pan

• baking dish

• knife

• cutting board

• oven

Instructions:

• Preheat the oven to 220°C (428°F).

• In a bowl, mix the spinach, ricotta cheese, minced garlic, olive oil, salt, and pepper until well combined.

• Gently loosen the skin of the chicken without tearing it, and stuff the spinach and cheese mixture underneath the skin.

• Season the outside of the chicken with salt and pepper, and place the halved lemon and fresh herbs inside the cavity.

• Place the stuffed chicken in a roasting pan and roast in the preheated oven for about 25 minutes, or until the internal temperature reaches 75°C (165°F).

• Let it rest for a few minutes before carving and serving.

Macros:

• Total Calories: 460kcal

• Carbs: 10g

• Proteins: 50g