Roasted Chicken Stuffed with Ricotta, Herbs and Pancetta

Photo by Michael Piazza / Styling by Catrine Kelty

People often look slightly shocked when I throw out the word spatchcock, as if I’ve uttered something vulgar or profane. The funny-sounding term is British in origin (no surprise there—hello, “Spotted Dick”) and describes the technique of removing the backbone of a bird and flattening it in preparation for grilling or roasting. It promotes even and quick cooking. In the case of this recipe, it also makes it much easier to stuff the breasts and thighs under the skin with ricotta. Combined with a savory mixture of sautéed alliums, pancetta and herbs, the fresh cheese stuffing infuses the meat with flavor and moisture. Feel free to swap the leeks or ramps with onions, and the herbs with chopped cooked spinach or other greens. Removing the backbone is not difficult, but if the butchery component intimidates you, sometimes you can find pre-spatchcocked chickens at the grocery store. The entire bird can be assembled and refrigerated up to a day before roasting.

Serves 4

1 large leek or 1 bunch ramps
2 ounces pancetta, finely chopped
2 garlic cloves, finely chopped
½ cup chopped spring herbs, such as parsley, chives, chervil or tarragon
1 cup ricotta 1 (3- to 3½-pound) chicken
salt and pepper, to taste

Slice the leek lengthwise and thinly slice into half-rounds. Swish the pieces around in a large bowl of cool water to remove any sand or grit. Scoop the leeks out onto a clean towel and pat dry. If using ramps, thinly slice and clean in the same manner.

Place the pancetta in a dry skillet over medium-high heat and cook, stirring, until most of the fat has rendered and the meaty bits are lightly browned. Add the leeks or ramps and garlic, and continue to cook for about 4–5 minutes, or until the leeks have softened. Transfer the mixture to a medium bowl and set aside.

If your chicken isn’t already spatchcocked, remove the backbone with sharp kitchen shears and firmly press on the breastbone to flatten. Dry the bird inside and out with paper towels. Season the underside liberally with salt and pepper.

With the chicken skin side up, use your pinky or index finger to loosen the membrane between the skin and the meat. You can do this all over the bird, including the thighs and drumsticks. Lift the skin on one side of the breast and spoon in some stuffing. Press on the skin to distribute the ricotta all over the breast. Do the same on the other breast, thighs and drumsticks until you’ve used up all the stuffing. Season the skin with salt and pepper, place the chicken on a wire rack set over a rimmed sheet pan and let it rest at room temperature for 1 hour. Or, refrigerate the chicken uncovered for up to 24 hours; just be sure to allow it to come to room temperature for an hour before roasting.

Preheat oven to 425°F. Roast the chicken for 35–45 minutes, or until the thickest part of the breast registers 155°F on an instant-read thermometer (the temperature will rise to a safe 165°F when resting). Remove the chicken from the oven and let rest for 10–15 minutes before carving.

This recipe appeared in the Spring 2024 issue as part of a larger story on Homemade Ricotta.