• Margaret Pahos

RICOTTA AND LEMON HASSELBACK CHICKEN


When I cooked this dish my son grabbed it with his little fingers and bit into it like a burger, looked up and said “mmmm mummy, this is the best chicken ever! Can we have it for a year?”. Coming from a 6 year old, that is one hell of a compliment!

It takes me about an hour from start to finish so dinner is ready by 630pm. It always saddens me that on weeknight we never eat altogether as a family as my husband gets home at 8pm but this is one of those dishes that when you reheat it in the microwave or wrap it up in baking paper to heat in the oven, it tastes even better! In fact, it is the perfect left over meal for lunch the next day ;) Enjoy.

8 chicken thigh cutlets

200g ricotta

2 tbs thyme leaves

1 tbs rosemary leaves finely chopped

Zest of 1-2 large lemon (the more the better)

Sea salt and pepper

Olive oil

  1. Preheat oven 200C fan forced.

  2. Clean the chicken then pat dry. Keep the skin on. Season well all over with sea salt and pepper. Cut 2-3 deep slits into the top of each cutlet. You will be filling each slot with the ricotta mixture.

  3. Combine all other ingredients and fill each slit with the mixture (leave some lemon zest and olive oil to season all over the top at the end).

  4. Place on baking tray lined with baking paper and season with remaining lemon zest and drizzle with olive oil.

  5. Cook in oven for 40 minutes or until golden brown and cooked through. Serve with a green salad or boiled rice.


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