4
Easy
30 minutes
1 hour 30 minutes, plus overnight marinating time
Preheat the oven to 180°C.
In a bowl, mix the garlic, ricotta, lemon zest and juice, parsley, 2 T olive oil and season.
Carefully loosen the skin from the chicken with your fingertips to create pockets and stuff the ricotta mixture evenly inside, patting flat.
Rub the outside of the chicken with the remaining olive oil and a little butter, and scatter with sea salt. Place on a baking tray and roast for 1 hour 30 minutes, or until tender and golden.
To make the roast peppers:
Halve the peppers and place a few slivers of garlic into each half. Arrange on a baking tray and drizzle with olive oil.
Bake alongside the chicken for the last 40 minutes of cooking time. When the peppers are soft and charred, remove from the oven and seal in a plastic bag or container to allow them to steam.
Remove the skins and marinate the flesh in the sherry vinegar, thyme and cooking juices at room temperature overnight. Serve with the roast chicken.
