~Italian Stuffed Roasting Chicken ~ Delicious!!

Cassie *


This is one delicious bird! I hope you try it sometime. The stuffing is wonderful! I've used it under the skin of chicken breasts as well. Another great way to use up some of that zucchini you might be planning to grow. Delicious!

As I said on step #1 of the recipe. My husband cut out the breast bone, instead of the back bone, I guess it still didn't turn out half bad...LOL



★★★★★ 1 vote

6 - 8
20 Min
1 Hr 30 Min


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  • 1 - 6 lb
    roasting chicken - or could stuff chicken breasts with skin on
  • 6 Tbsp
    butter - divided
  • 1 large
    chopped, onion
  • 1 c
    ricotta cheese
  • 1 medium
    zucchini ~ shredded ( 2 cups )
  • 2 c
    dried bread cubes - i just cubed 5 slices of bread and dried out in oven
  • 1
  • 1/4 c
    shredded parmesan
  • 1/2 tsp
    each - dried marjoram & black pepper
  • 1 tsp
    kosher salt

  • 2 clove
  • remaining
    3 tablespoons butter
  • 1 tsp
    dried basil
  • 1/2 tsp
    oregano, dried

How to Make ~Italian Stuffed Roasting Chicken ~ Delicious!!


  1. Preheat oven to 350 degree F.

    Wash chicken and remove back bone. This way you can flatten the chicken and makes for quicker baking.

    Once flattened, place skin side up in a 9 x 13 baking dish or roaster. Set aside

    ** My husband removed the breast bone instead of the backbone, that's why mine is upside down, which really messed up my presentation...LOL! Make sure you remove the right bone.
  2. In a skillet, over medium heat, add 3 tablespoons butter and cook onion until translucent.
  3. Now, add the zucchini and cook for 3 - 4 minutes longer, stirring occasionally.
  4. Remove from heat and stir in the ricotta, Parmesan, salt pepper, marjoram, egg and bread cubes. Stir until all is well combined.
  5. Back to chicken - Starting at the breast, gently pull skin away from the meat without tearing, slowly work your hand between skin and meat along thigh and legs.

    Spoon the stuffing under the skin over breast, thigh and leg area. Smooth evenly under the skin.
  6. In a small saucepan, melt the remaining butter and add garlic basil and oregano. When butter is melted. Baste the chicken with the butter.
  7. Bake for 1 1/2 hours or until juices run clear and meat is cooked. Baste every 30 minutes with remaining butter.

    Remove from oven, let rest a few minutes before cutting.

    I removed the stuffing and plated along side of the chicken pieces.
  8. I removed the stuffing and plated along side of the chicken pieces.

    **This stuffing is also wonderful with skin on chicken breasts. Baked the same way with the basting.


Printable Recipe Card

About ~Italian Stuffed Roasting Chicken ~ Delicious!!

Course/Dish: Chicken, Other Side Dishes
Main Ingredient: Chicken
Regional Style: Italian

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