Ricotta Chicken Roast Recipe


Cooking Time2 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main Ingredient


 Melted butter10 Milliliter (2 Teaspoon)
 Lemon juice25 Milliliter (2 Tablespoon)
 Honey5 Milliliter (1 Teaspoon)
 Chopped chervil/Parsley10 Milliliter (2 Tablespoon)
 Chicken breasts/Chicken legs1 1⁄2 Pound (750 Grams)
 Butter5 Milliliter (1 Teaspoon)
 Green onion1 , sliced
 Carrots375 Milliliter, sliced and cooked (11/2 Cup)
 Chopped chervil/Parsley25 Milliliter (2 Tablespoon)
 Chicken stock250 Milliliter (1 Cup)
 Cornstarch15 Milliliter, diluted in a little water (1 Tablespoon)
 Ricotta cheese125 Milliliter (1/2 Cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1482 Calories from Fat 372

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 21.3 g106.6%

Trans Fat 0.2 g

Cholesterol 498.1 mg

Sodium 1592.9 mg66.4%

Total Carbohydrates 86 g28.8%

Dietary Fiber 15.2 g60.6%

Sugars 27.1 g

Protein 190 g379.2%

Vitamin A 1325.2% Vitamin C 108.8%

Calcium 95% Iron 103%

*Based on a 2000 Calorie diet


Preheat the oven to 350°F (180°C).
In a small bowl, mix together the butter, lemon juice, honey and chervil or parsley.
Brush the chicken with this mixture, and season.
Place in a lightly buttered baking dish and bake for 40 to 45 minutes.
In a pan, melt the butter and saute the green onions.
Add the carrots, chervil and the chicken stock, season and let simmer for 5 minutes over low heat.
Thicken with the cornstarch and add the ricotta cheese.
When serving, cover with sauce.