1.6kg free-range chicken 1 1/2 cups fresh ricotta 2 Tbs snipped fresh chives 2 Tbs chopped fresh chervil 2 ts grated lemon zest Olive oil Salt and pepper to taste
Preheat the oven to 200c. Spatchcock the chicken by placing the bird, breast side down on the board. Using poultry shears or a sharp knife, cut along both sides of the backbone, cutting through the skin and bone. Remove the backbone. Turn the bird over and press firmly on the breast bone to break the bone and flatten the breast. Tuck the wing tips under the breast.
Mix together the ricotta, herbs, lemon zest, salt and pepper. With your fingers, carefully loosen the skin over the breast of the chicken and down to the thigh area. Spread the ricotta mixture evenly under the skin to cover the breast and thigh.
Put the chicken in a roasting tin, drixxle with olive oil and season with salt and pepper. Roast for 50 minutes, or until juices run clear when you poke a skewer into the thickest part of the thigh. Leave to rest for at least 10 minutes before carving.