Fabio Viviani's Whole Roasted Chicken with Ricotta, Ham and Roasted Lemon



  • 2 Whole Boneless Game Hens
  • 4 oz. Ricotta Cheese
  • 6 slices Speck, thin or Ham
  • 2 Tbsp Chives, chopped
  • 2 Tbsp Parsley, chopped
  • 2 Tbsp Oregano, chopped
  • 4 sprigs of rosemary
  • 2 cloves Garlic, minced
  • 2ea Lemon Sliced and Grilled
  • Salt and Pepper
  • Olive Oil


  1. Dry the whole chickens and season with salt and pepper on both sides. Set aside. Take the ricotta and wrap with the Ham. Take the bundle and place inside the cavity of the chicken.
  2. Take the chives, parsley, and oregano and rub all over the outside of the bird with a touch of olive oil. Top with sliced lemons and rosemary, place chickens on a sheet tray lined with parchment paper. Place in a preheated 375 F oven and cook for 45-50 minutes, rotating the sheet tray half way through.
Whole Roasted Chicken Ricotta Ham and Roasted Lemon

Fabio's cookbook, "Fabio's Italian Kitchen," is available at For more information on the chef and to subscribe to his newsletter, "Fabio's Kitchen Academy," go to