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Roast Chicken with Silverbeet & Ricotta Stuffing


  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 middle bacon rashers (from the deli), rind removed, chopped

  • 1 small bunch silverbeet, stalks removed, leaves washed

  • 250g tub ricotta

  • ¼ cup Coles Brand Australian Sultanas

  • ¼ cup chopped parsley

  • 1.8kg Coles Brand Fresh Whole Chicken

  • Coles Brand Traditional Instant Gravy, to serve


  • 1.

    Preheat oven to 200°C or 180°C fan.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Prepare gravy according to directions on packet. Cut chicken into pieces and serve with stuffing and gravy.

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