Spatchcocked roast chicken with Herbed Ricotta Stuffing

• 1.5kg whole chicken
• 350g fresh ricotta
• 5 garlic cloves
• 15g fresh tarragon
• 25g fresh curly parsley
• 10g fresh chives
• Finely grated zest of 1 lemon
• 25g finely grated parmesan
• 15g fresh white breadcrumbs
• 4 large sprigs of fresh thyme
• 1 large egg
• Oil for greasing

Preheat the oven to 180 degrees C

1. If you're using ricotta in a tub, you'll need to tip it in a sieve, break it up a little and then leave to drain for a while. If you have the fresh stuff from a deli, that is drier and a little more crumbly.
2. Spatchcock your bird! if you don't know how to, watch a video on the interwebs, its easier than me describing how to do it :)
3. To make the stuffing, put all the herbs into a food processor and mix until they are finely chopped. Then add the ricotta, 1 garlic clove, zest, Parmesan, egg, breadcrumbs, 1/2 tsp of salt and some pepper. Mix well.
4. Lift the chicken skin away from the flesh all over the top of the chicken.
5. Spoon in the ricotta mixture, making sure there is an even layer over the meat.
6. Secure the skin at the neck using cocktail sticks (see picture).
7. From the outside, smooth and shape the stuffing over the chicken so that it takes on its natural shape.
8. Grease your roasting tin and then scatter the time sprigs into it. Crush the remaining garlic cloves and place those in the tin also. Place the chicken on top of it.
9. Brush the chicken lightly with oil and the roast in the oven for 1 hour or until the juices run clear.
10. Let the chicken rest before carving. Do not carve while drunk.