- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 40 m
- Serves
- 6
Ingredients
- 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
- 4
- cloves garlic, minced and divided
- 2 tsp
- dried oregano leaves, divided
- 10 mL
- 3 1/2 lb
- 1 whole Chicken
- 1.75 kg
Method
Step 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.
Step 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.
Step 3
Rub chicken all over with remaining oil. Add minced garlic to cavity and season cavity and chicken with remaining oregano, salt and pepper.
Step 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).
Step 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.
Step 6
Serve chicken and potatoes with strained pan drippings.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of recipe):
- Calories:
- 530
- Fat:
- 29 g
- Saturated Fat:
- 7 g
- Carbs:
- 24 g
- Fibre:
- 4 g
- Sugar:
- 2 g
- Cholesterol:
- 125 mg
- Protein:
- 42 g
- Sodium:
- 770 mg
