Richard Olneys Zucchini And Herb Stuffed Roast Chicken Recipes

RICHARD OLNEY'S ZUCCHINI-AND-HERB STUFFED ROAST CHICKEN

Steps:

• Step 1 Toss together zucchini and 2 teaspoons salt in a colander set over a large bowl. Let stand until liquid is released, about 20 minutes. Transfer zucchini to a clean kitchen towel. Squeeze as much liquid from zucchini as possible.
• Step 2 While zucchini stands, pat chicken dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, remove and discard backbone.
• Step 3 Turn chicken breast side up. Place a heavy skillet on chicken breast, and press firmly against breastbone until it cracks and breast meat is an even 1-inch thickness. Transfer chicken to a wire rack in a large baking pan. Cut off wing tips at second joint and discard wing tips.
• Step 4 Using your fingertips, gently loosen and lift skin from flesh of breasts, thighs, and drumsticks, being careful not to tear or detach skin. Set spatchcocked and prepped chicken aside.
• Step 5 Preheat oven to 425°F. Stir together ricotta, breadcrumbs, Parmigiano-Reggiano, softened butter, marjoram, egg yolk, drained zucchini, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper until combined. Stuff zucchini mixture under skin of chicken breast, thighs, and drumsticks
• Step 6 Mold and evenly distribute stuffing, shaping and patting skin on outside of chicken.
• Step 7 Stir together herbes de Provence, remaining 2 teaspoons salt, and remaining 1 1/2 teaspoons pepper in a small bowl. Drizzle oil over chicken, and sprinkle with herb mixture.
• Step 8 Bake chicken in preheated oven until skin is lightly browned, about 20 minutes. Reduce oven temperature to 325°F. Bake, basting after 30 minutes, until a meat thermometer inserted into thickest portion of thigh registers 155°F, about 50 minutes.
• Step 9 Remove chicken from oven, and let rest until thermometer registers 165°F, about 20 more minutes. Carve chicken into 8 pieces and serve.
• Step 10 If you're serving it with this menu of asparagus and fingerling potatoes like I did, one chicken will feed 4 to 6. Double the recipe to feed a crowd.