Truffle Honey Glazed Roasted Chicken with Herbed Ricotta

Truffle honey glazed roasted Chicken with herbed Ricotta is a celebration of rustic Italian elegance, where the delicate sweetness of honey meets the earthy intensity of truffle in a dish that is both comforting and refined. This recipe transforms a classic roast chicken into a gourmet masterpiece with a glossy, caramelized glaze that locks in succulence while imparting layers of aromatic depth. Paired with a cloud-like herbed ricotta, the dish strikes a perfect balance between richness and freshness – each bite offers the crisp perfection of golden skin, the umami warmth of truffle-infused honey and the bright, creamy contrast of lemon-kissed cheese. Idea for a festive gathering or an intimate dinner, this recipe invites you to savour the harmony of bold and subtle flavours, all while embracing the convivial spirit of Italian dining. 

Ingredients:

  • Whole chicken (about 1.5kg)

  • Fresh Ricotta cheese 250 gr

  • Truffle-flavoured honey 3 tablespoons

  • Olive oil 2 tablespoons

  • Lemon 1 (zested and juiced)

  • Garlic 4 cloves

  • Thyme & Rosemary

  • Parsley

  • Salt & black pepper

Preheat the oven to 190ºC (375ºF). Pat the chicken dry with paper towels and season generously with salt and pepper, including inside the cavity. In a small bowl, mix 1 tablespoon olive oil, half the garlic minced, thyme, rosemary and half of the lemon juice. Rub this mixture all over the chicken, including under the skin for maximum flavour.

Place the chicken on a roasting tray and cook for 45 minutes. Meanwhile, mix the truffle honey with the remaining lemon juice and garlic. After the initial 45 minutes, brush the chicken with half the honey glaze and return to the oven for another 15 minutes. Repeat with the remaining glaze and cook until the skin is golden, and the internal temperature reaches 75ºC (165ºF), about 10-15 minutes more. 

While the chicken rests, combine ricotta, parsley, the remaining lemon zest, a drizzle of olive oil and a pinch of salt and pepper. Stir until smooth. For an extra touch, sprinkle a few drops of truffle honey over the ricotta just before serving. Carve the chicken and serve with a generous spoonful of herbed ricotta, drizzle any remaining pan juices over the top. Pair with roasted vegetables or a crisp green salad for a complete meal.

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