Roast Chicken Stuffed with Zucchini and Cheese

By NicoleS

Ingredients

• 1 medium zucchini (about 1/2 pound)
• Kosher salt
• 1/2 medium onion
• 2 T extra virgin olive oil
• 1 garlic clove
• 1 t fresh thyme
• 1 1/2 oz Parmigiano-Reggiano
• 2 slices firm white bread
• 1/4 c whole milk ricotta
• Freshly ground black pepper
• One 3 1/2 pound chicken

Preparation

Step 1

1. Coarsely grate the zucchini (about 2 cups); toss it with ¼ teaspoon salt and set it aside in a strainer to drain for 15 minutes. Meanwhile, finely chop the onion (about 1/2 cup). Place an oven rack in the middle of the oven and preheat the oven to 450°F.


2. Heat 1 tablespoon olive oil in a large skillet over medium heat until hot. Add the onion and cook for 6 to 8 minutes, or until it is golden. Press in the garlic (about 1 teaspoon) and cook for 1 minute more. Finely chop the thyme (about 1/2 teaspoon). Squeeze the zucchini by small handfuls to remove excess liquid.


3. Stir the thyme and well-drained zucchini into the skillet and sauté for 2 minutes over medium heat; transfer the mixture to a medium bowl and set aside.


4. Microplane-grate the Parmigiano-Reggiano (about 1 cup) or grate on the fine side of a box grater (about 1/2 cup). Pulse the bread in a blender to make 1 cup bread crumbs. Add the bread crumbs, the Parmigiano-Reggiano, the ricotta, and 1/4 teaspoon pepper to the zucchini mixture. Add salt to taste.


5. Place the chicken in a shallow roasting pan. Gently loosen the skin on the breasts and thighs, trying not to tear it; rub the skin with the remaining 1 tablespoon olive oil and season with salt and pepper. Stuff the zucchini mixture evenly under the loosened skin of the chicken. (This is a messy project; just do your best.)


6. Roast the chicken for 10 minutes. Reduce the oven temperature to 375°F and roast the chicken for 20 minutes. Cover the chicken loosely with foil and roast for 25 to 30 minutes more, or until a meat thermometer inserted into an inner thigh registers 165°F.


7. Remove the chicken from the oven and set it aside for 10 minutes before carving. Meanwhile, prepare the Foolproof Egg Lemon Sauce, if using, and serve with the chicken.

Foolproof Egg Lemon Sauce

Ingredients
1 1/2 c Homemade Chicken Stock (see recipe below) or canned broth
1 large egg yolk
1 to 2 T fresh lemon juice
1 T cornstarch
Kosher salt and freshly ground black pepper

Directions
Heat the chicken stock in a small saucepan over low heat until simmering. Whisk the egg yolk, 1 tablespoon lemon juice, and cornstarch together. Add a little chicken stock to the mixture in a stream, whisking. Add the egg mixture to the pot of chicken stock and heat for about 1 minute, or just until the sauce starts to bubble. Taste and add additional lemon juice if desired and salt and pepper to taste.