1 Picture
Ingredients
- 1/3 cup butter
- 1/2 cup ricotta cheese
- 1/2 cup sage leaves
- 3 cloves garlic, crushed
- 1 teaspoon dried chili
- zest of 1 lemon
- 1/2 free-range chicken
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper, to taste
- 4 large portabello mushrooms
Details
Servings 1
Cooking time 40mins
Adapted from huffingtonpost.com
Preparation
Step 1
Preheat the oven to 350 F. Combine half of the butter with the ricotta, 6 sage leaves, 1⁄3 of the crushed garlic, the chili and lemon zest.
Carefully loosen the skin of the chicken and gently stuff the mixture underneath it until evenly distributed. Drizzle with olive oil, season to taste and roast for 25 minutes, or until the juices run clear.
Top the mushrooms with the remaining butter, sage leaves and garlic and season to taste. Roast for the last 7 minutes of the chicken’s cooking time. Serve the crisp chicken and mushrooms with roast potatoes and green beans.
Review this recipe