Butterflied chicken with ricotta and garlic stuffing

The original Neil Perry recipe can be found here, on google books. It's quite wonderful, similar in technique to a previous attempt, but much richer and more indulgent with the addition of the ricotta and lemon juice. After only one attempt, this has now become the default recipe for the weekend Roast.

For the record - the stuffing I made consisted of:

2 tbs of finely chopped chives
2 tbs of finely chopped parsley
4 cloves of garlic finely chopped
2/3 small white onion finely diced
large pinch of salt flakes
125g butter - diced and brought to room temp
125g ricotta
grated zest of 1 lemon
juice of the same lemon

Mix all the above in a large bowl and then stuff under the intact skin of a butterflied chicken.