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1
Preheat oven to 400 degrees F. Rinse chicken and pat dry.
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2
work your fingers under the skin of the chicken to loosen.
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3
Wash spinach and drain in colander.
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4
Blanch in a pot of boiling water.
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5
Drain into a colander and run cold water over to cool down.
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6
Squeeze out all the moisture and chop fine.
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7
Saute the shallots in the olive oil over medium heat to soften.
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8
Add the spinach and the nutmeg and toss to coat.
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9
Mix with the ricotta and Parmesan cheese.
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10
Stuff the mixture under the skin, working it in to evenly distribute.
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11
Cut the lemon into quarters and stuff into the cavity of the chicken along with the sprigs of rosemary.
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12
Tie the legs together and place in roasting pan.
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13
Season with salt and pepper and brush with the melted butter.
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14
Roast in the middle of the oven until the juices run clear, about one hour.
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15
Baste several times throughout the cooking process.
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16
Transfer the chicken to a cutting board and allow to rest for 10 minutes before slicing.
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17
Tilt the pan and skim off the fat that has accumulated.
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18
Remove the lemon from the cavity of the chicken and squeeze into the roasting pan.
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19
Scrape the bottom of the pan to loosen the browned glaze on the bottom.
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20
Slice the chicken and spoon the juices over the top.
