Juicy chicken stuffed with ricotta, sultanas and silverbeet are roasted and served whole with a quick and simple packet gravy.
Preheat oven to 200°C or 180°C fan.
Heat 1 tbsp oil in a frying pan on medium. Cook onion and bacon for 3 mins, or until onion begins to soften. Shred silverbeet leaves. Add to onion mixture and cook, stirring, for 5-8 mins, or until silverbeet is very soft. Transfer to a bowl to cool. Add ricotta, sultanas and parsley to silverbeet mixture. Season well. Mix to combine.
Wash and pat dry chicken. Fill cavity with ricotta mixture. Secure legs with kitchen string. Rub with remaining oil and season well. Place in a baking pan and bake for 25 mins. Reduce oven to 180°C or 160°C fan. Bake chicken for a further 45 mins, or until juices run clear when a skewer is inserted in thickest part of the chicken.
Prepare gravy according to directions on packet. Cut chicken into pieces and serve with stuffing and gravy.
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