Pollo Ripieno – Stuffed Roast Chicken

Ingredients:

• Whole chicken: 1 (4 lbs/1.8 kg)

• Breadcrumbs: 1 cup (100 g)

• Parmesan cheese: ¼ cup (25 g), grated

• Garlic: 2 cloves, minced

• Fresh parsley: 2 tbsp (10 g), chopped

• Olive oil: 2 tbsp (30 ml)

• Lemon: 1, juiced

• Salt and pepper: To taste

Instructions:

1. Prepare the stuffing: In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, olive oil, and lemon juice. Season with salt and pepper.

2. Stuff the chicken: Preheat the oven to 375°F (190°C). Gently loosen the skin of the chicken and fill the cavity with the breadcrumb mixture.

3. Season and roast: Rub the chicken with olive oil, salt, and pepper. Place it on a roasting rack in a pan and roast for 1½ hours, basting occasionally with pan juices.

4. Check doneness: The internal temperature should reach 165°F (74°C). Let the chicken rest for 10 minutes before carving.