Zucchini & Parmesan-Stuffed Roast Chicken

Prep time: 10min
Total time: 100min
Serves 6
1 1/2 lb
Roasting Potatoes
750 g
1/4 cup
Olive oil, divided
60 mL
1 1/2 tsp
Each salt and pepper, divided
7 mL
2 1/4 cups
Grated zucchini (about 2 medium zucchini)
550 mL
2 tbsp
Fresh breadcrumbs
30 mL
3 tbsp
Grated Parmesan cheese
45 mL
Cloves garlic, minced and divided
2 tsp
Dried oregano leaves, divided
10 mL
3 1/2 lb
1 Blue Goose Certified Humane Whole Chicken
7.5 kg
29 g
saturated fat
7 g
24 g
2 g
42 g
125 mg
4 g
770 mg


  1. Preheat 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.

  2. Toss 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.

  3. Rub chicken all over with remaining oil. Add minced garlic to cavity and season cavity and chicken with remaining oregano, salt and pepper.

  4. Tie 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).

  5. Transfer 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.

  6. Serve chicken and potatoes with strained pan drippings.


This recipe is an excellent source of vitamin C and an excellent source of iron and fiber
Product Recall : Compliments Pastrami