Roasted Zucchini Chicken

Recipe Ingredients

3 cups	711ml	Shredded zucchini - (2 medium zucchini)
		Salt - as needed
2 tablespoons	30ml	Unsalted butter
1 cup	146g / 5.1oz	Fresh bread crumbs
4 oz	113g	Low fat ricotta cheese - (about 1 cup)
3 tablespoons	45ml	Freshly squeezed lemon juice
2 tablespoons	30ml	Freshly grated parmesan cheese
1 tablespoon	15ml	Minced fresh parsley
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried tarragon
1 teaspoon	5ml	Dried chives
1		Egg - lightly beaten
3 1/2 lbs	1589g / 56oz	Whole chicken - to 4 pounds
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Black pepper - freshly ground, to taste

Recipe Instructions

Place the zucchini in a colander, sprinkle with salt, let sit for 30 minutes, then rinse and squeeze out the excess moisture.

Melt the butter over medium-high heat in a skillet. Saute the zucchini until wilted. Cool completely, then combine with the bread crumbs, ricotta, lemon juice, Parmesan, herbs, and egg.

Preheat the oven to 450 degrees.

With your hand underneath the chicken's skin, loosen it, beginning along the tail and working toward the neck. Stuff the zucchini mixture under the skin. Shape the stuffing to conform to the natural shape of the chicken.

Place the chicken in a roasting pan, brush with the oil, and season with salt and pepper. Bake for 10 minutes, then reduce the heat to 375 degrees and continue to bake until the juices run clear when a fork is inserted in the thickest portion of the thigh, about 50 minutes. Transfer the chicken to a heated platter and let rest 10 to 15 minutes before serving. This recipe serves 4 to 6.

Variations:

- Use spinach instead of zucchini.

- Use fetta cheese instead of ricotta.

- Stuff the chicken with ratatouille.

Source:
THE WHOLE CHICKEN COOKBOOK by Jim Fobel

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