Roasted Lemon Chicken à la Nicoise

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Flat-leaf parsley
  • 2 cloves Garlic
  • 3 Lemons, wedge
  • 1 Rosemary, sprig

• Condiments

  • 1/4 cup Nicoise or small green olives, pitted

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1/2 cup Ricotta cheese, low-fat

• Liquids

  • 1/2 cup White wine or water, dry

Found on skinnychef.com

Ingredients

• 1/2 cup low-fat ricotta cheese
• 1/4 cup Niçoise or small green olives, pitted, chopped
• 2 tablespoons minced flat leaf parsley
• 2 cloves garlic, minced
• 3 lemons cut into wedge, divided
• 1 rosemary sprig
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• cooking spray
• 1/2 cup dry white wine or water

Directions

• Preheat the oven to 400° F. Line a shallow roasting pan with aluminum foil and place a roasting rack or small cookie rack inside. Rinse chicken well under cold, running water and pat dry with paper towels. Season the inside of the cavity with 1 tablespoon of salt and fill with half the olives, 4-5 lemon wedges, and the rosemary sprig.
• In the bowl of a food processor or blender, add the remaining olives, parsley, anchovies, and ricotta. Loosen the skin surrounding the breast meat with your fingers. Press the filling between the skin and the meat, smoothing the skin into place until all the filling is evenly distributed.
• Truss or tie the chicken legs shut with a piece of cotton kitchen twine. Coat the chicken with a layer of the cooking spray. Add the wine or water to the bottom of the roasting tray. Roast the chicken uncovered for 1 1/2 - 2 hours, until the meat reaches an internal temp of 170° F or until the meat surrounding the thigh joint is no longer pink. Allow the chicken to rest 5 minutes before carving to give the juices time to redistribute. Carve and remove the skin. Scrap and of the stuffing clinging to the skin and transfer to a plater. Discard the skin and slice the meat.

Nutrition