Ricotta Roast Chicken

• Large Chicken (ready for roasting)
• 1 large Brown Onion (halved)
• 1 Spanish Onion (finely chopped)
• 1 and 1/2 Lemons (halved)
• 400g for Ricotta
• Bunch of Sage (finely chopped)
• 100g of Semi Sundried Tomatoes (finely chopped)• 1 teaspoon of Dried Chilli
• 1 teaspoon of Dried Mediterranean Herbs
• Salt and Pepper to taste

- Heat oven to 180 degrees
- Mix ricotta, juice of half a lemon, tomatoes, spanish onion, chilli, sage and dried herbs together to form a paste
- Stuff the inside of the chicken with the lemon and brown onion halves and a sprig of sage
- Stuff under the skin of the chicken with the ricotta mixture till breasts look very plump
- Place the chicken in the oven to cook (covered in foil)
***Note: A good rule of thumb for cooking roast chicken is 1 hour per kg of chicken (but always test by checking the colour of the juices)
- Cook the chicken under the foil till you have about 40min of cooking time left
- Remove the foil and place back in oven for the remainder of the time to allow the skin to brown
- Carve and serve