1 fresh chicken approximately 1.7kg

400g Pantalica ricotta

3 tbspns chopped parsley

1 bunch of chopped chives

3 tbspns of orange and lemon zest

Salt and pepper

1 tbsp of olive oil

Place chicken on board, breast side down and using kitchen scissors or sharp knife, cut along both sides of backbone and remove.

Turn chicken over, press down and flatten out. Insert hand to lift skin over breast down to thigh area, creating a pocket.

Mix ricotta, herbs, zest and salt and pepper and spread evenly throughout the pocket.

Place chicken in baking dish and massage with olive oil.

Season with salt and pepper and bake for 45 – 50 mins.