Butterflied Chicken with Herb & Zucchini Stuffing
Butterflied Chicken with Herb & Zucchini Stuffing
Zucchinis are abundant in summer, and this dish uses them in both the stuffing and the salad. This chicken dish can easily be doubled to feed more guests over the festive season and can be prepared the day before cooking. The herb and zucchini stuffing helps keep the chicken moist while adding a fresh, herby […]
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1.8kg fresh organic free-range chicken
- Stuffing
- 1 small zucchini, grated
- 2 cups fresh breadcrumbs
- ½ cup fresh mixed herbs, chopped (parsley, chives, rosemary, sage, thyme)
- 2 tbsp butter
- 3 cloves garlic, crushed
- Salt & pepper
- Glaze
- 2 tbsp mustard
- 1 tbsp olive oil
- 1 clove garlic, crushed
- Zest 1 lemon
- Salad
- Zest 1 lemon
- 2 zucchinis, cut into thin ribbons
- Juice 1 lemon
- 1 mild chilli, diced
- ½ tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp olive oil
- ½ tbsp seeded mustard
- Salt & pepper, to taste
Method
- Preheat the oven to 180°C.
- Place the prepared chicken skin side up onto a baking tray and gently separate the skin on the breast and thighs, leaving a cavity to push the stuffing into.
- Place the stuffing ingredients into a bowl. Combine and bring together, then divide the mixture into thirds and gently stuff under the skin on the chicken.
- Add all the glaze ingredients to a bowl and combine well.
- Brush the glaze over the surface of the chicken and place chicken into the oven for approx. 1 hr 10 mins until the chicken is golden and has reached an internal temperature of 75°C.
- Remove and let rest for 10 mins before cutting into portions.
- To make the salad, add the zucchini and chilli to a shallow dish.
- Combine the lemon juice, maple syrup, mustards, olive oil, salt and pepper well. Pour the dressing over the zucchini and gently combine to cover all the zucchini ribbons.
- Place the chicken onto a large platter and serve with the side salad.
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