Roast Chicken With Spinach and Lemon - chicken

Method

• Preheat oven to 400 degrees F. Rinse chicken and pat dry.
• work your fingers under the skin of the chicken to loosen.
• Wash spinach and drain in colander.
• Blanch in a pot of boiling water.
• Drain into a colander and run cold water over to cool down.
• Squeeze out all the moisture and chop fine.
• Saute the shallots in the olive oil over medium heat to soften.
• Add the spinach and the nutmeg and toss to coat.
• Mix with the ricotta and Parmesan cheese.
• Stuff the mixture under the skin, working it in to evenly distribute.
• Cut the lemon into quarters and stuff into the cavity of the chicken along with the sprigs of rosemary.
• Tie the legs together and place in roasting pan.
• Season with salt and pepper and brush with the melted butter.
• Roast in the middle of the oven until the juices run clear, about one hour.
• Baste several times throughout the cooking process.
• Transfer the chicken to a cutting board and allow to rest for 10 minutes before slicing.
• Tilt the pan and skim off the fat that has accumulated.
• Remove the lemon from the cavity of the chicken and squeeze into the roasting pan.
• Scrape the bottom of the pan to loosen the browned glaze on the bottom.
• Slice the chicken and spoon the juices over the top.