Roast Chicken with Inside-Out Olive and Pecorino Stuffing
4 chicken breasts, on the bone, cut in half
1 tablespoon lemon juice
1 tablespoon butter, softened at room temperature
1 onion, chopped
2 cloves garlic, chopped
1 cup homemade chunky breadcrumbs
1/4 cup chopped kalamata olives
1 cup grated sweet potato
1/2 cup grated zucchini
1/4 cup chopped pecans
40g (1/2 cup) finely grated pecorino
2 eggs, lightly beaten
1. Remove the chicken breasts from the fridge 30 minutes before cooking and rub with salt, lemon juice and butter.
2. Preheat the oven to 200°C (fan-forced) and lightly grease a small roasting pan.
3. Place the stuffing ingredients in a bowl, and season with salt and ground black pepper, use your hands to combine. Place the mixture in the pan and add the chicken breasts. Cook in the oven for 45-50 minutes, or until the chicken is golden.