Zucchini & Parmesan-Stuffed Roast Chicken
Prep Time
Serves
Cooking Mode
1 ½ lb roasting potatoes
¼ cup olive oil, divided
1 ½ tsp each salt and pepper, divided
2 ¼ cups grated zucchini (about 2 medium zucchini)
2 tbsp fresh breadcrumbs
3 tbsp grated Parmesan cheese
4 cloves garlic, minced and divided
2 tsp dried oregano leaves, divided
3 ½ lb 1 whole Chicken
1 ½ lb roasting potatoes
¼ cup olive oil, divided
1 ½ tsp each salt and pepper, divided
2 ¼ cups grated zucchini (about 2 medium zucchini)
2 tbsp fresh breadcrumbs
3 tbsp grated Parmesan cheese
4 cloves garlic, minced and divided
2 tsp dried oregano leaves, divided
3 ½ lb 1 whole Chicken
Directions
1Preheat oven to 400°F (200°C). Into a small roasting pan add quartered potatoes and toss with 1 tbsp (15 mL) oil and season with 1/4 tsp (1 mL) each salt and pepper.
2Toss zucchini with breadcrumbs, Parmesan cheese, 2 tbsp (30 mL) olive oil, half the minced garlic, 1 tsp (5 mL) oregano, and 1/4 tsp (1 mL) each salt and pepper until well combined; set aside. Loosen the skin from the breast with your fingers and evenly stuff zucchini mixture under skin.
3Rub chicken all over with remaining oil. Add minced garlic to cavity and season cavity and chicken with remaining oregano, salt and pepper.
4Tie legs together with butcher twine. Place chicken, breast side up, in roasting pan on top of potatoes and roast in lower third of oven for 70 to 80 min. or until meat thermometer inserted into thickest part of the inner thigh registers 185°F (85°C).
5Transfer chicken to serving platter or cutting board and tent with foil for 10 to 15 min. before removing string and slicing. Remove potatoes and keep warm.
6Serve chicken and potatoes with strained pan drippings.
Tips
1
This recipe is an excellent source of vitamin C and an excellent source of iron and fiber
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Personal Note
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