Ricotta Chicken Roast
|Melted butter||10 Milliliter (2 Teaspoon)|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Honey||5 Milliliter (1 Teaspoon)|
|Chopped chervil/Parsley||10 Milliliter (2 Tablespoon)|
|Chicken breasts/Chicken legs||1 1⁄2 Pound (750 Grams)|
|Butter||5 Milliliter (1 Teaspoon)|
|Green onion||1 , sliced|
|Carrots||375 Milliliter, sliced and cooked (11/2 Cup)|
|Chopped chervil/Parsley||25 Milliliter (2 Tablespoon)|
|Chicken stock||250 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter, diluted in a little water (1 Tablespoon)|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
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.