A chicken roast with a twist! In this recipe, a herby, bacon-studded ricotta mixture is slid gently between the chicken breast and the skin keeping the meat super moist while cooking as well as permeating it with wonderful native minty flavour.
This roast is baked in a hot oven until crisp and golden on the outside and juicy on the inside, filling your house with the most wonderful smells! Serve alongside some roasted veg or salad and enjoy! Serve as a delicious family dinner then as leftovers for yummy chicken sandwiches in the days following.
Spices used in this recipe
Pepper Berries Whole
Pepper Berries come from a shrub that grows in the alpine regions of Tasmania and south-east mainland of Australia. The berries have a bright purple or dark blue colour with intense heat, complex fruity flavour and sweet aroma. They are characterised by their versatility and are hotter than conventional peppercorns. Use it in any dish to spice it up with a peppery zing.$3.45
Australian Native Rivermint
Australian Native Mint, also known as ‘Wild Mint’, is a smaller, more delicate version of the more well-known garden-variety mint. This native herb is as versatile as it is aromatic; Indigenous Australians have used this marvellous herb for centuries as flavoursome bush food, natural insect repellant and medicinal herb. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. A true taste of the Australian bush!$4.99
Australian Native Peppermint Gum
Australian Native Peppermint gum grows in the woodlands and forests of South Eastern Australia and has peppermint flavoured leaves which are glossy grey to grey-brown. The essential oils in the leaves smell like Peppermint and Eucalyptus gum and taste slightly minty. Use in sweet and savoury dishes for an aromatic minty kick.$4.99
Preheat your oven to 180c. Combine your ricotta, 1/2 a chopped onion, bacon, garlic, pepper berries, mint, and peppermint gum in a bowl until a herby paste is formed.
Using your fingers, release the chicken skin from the breast meat. Take handfuls of the herbed ricotta mix and slide under the skin, being careful not to tear it.
Any leftover mixture is then smoothed over the skin of the chicken breasts or put into the cavity
Drizzle the outside of the chicken generously with the oil.
PLaced the remaining chopped onion in the base of the pan in the centre and place the chicken on top and roast in the oven for 1 hour, or until juices run clear.
Some of the ricotta spice mixture will escape in the roasting pan. This combined with the onion can be used to make the most wonderful gravy. Mix all the pan juices, onions etc together and let develop flavour while carving the Roast chicken.
Let the chicken rest for at least 10 minutes before carving.
Serve with Roast potatoes and steamed greens.