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Butterfly Chicken with Zucchini Stuffing Recipe

Butterfly Chicken with Zucchini Stuffing

By CreateCookShare

4 serves

4 serves

20 mins

20 mins

45 mins

45 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Boneless Butterflied Chicken Pack


Chicken Ingredients:

  • 1 x The Bare Bird Boneless Butterfly Chicken
  • 1 tablespoon extra-virgin olive oil
  • 100g fresh ricotta (optional dairy free alternative)
  • 25g butter, at room temperature
  • 4 garlic cloves, finely chopped
  • 1 small zucchini, finely grated
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons parsley, finely chopped
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Zest of 1 lemon
  • Sea salt + freshly ground pepper

Potato Ingredients:

  • 4 potatoes, washed and diced into 2cm cubes
  • 2 tablespoons extra virgin olive oil
  • ½ cup parsley, finely chopped
  • 1 large garlic clove, minced
  • Juice of 1 lemon
  • Sea salt + freshly ground pepper


  1. Preheat oven 190C fan forced and line a baking tin with baking paper.
  2. Add to a bowl the ricotta, butter, garlic, zucchini, chives, parsley, lemon zest, coriander, cumin, sea salt and pepper. Combine well.
  3. Prepare the chicken by gently sliding a hand between the skin and the flesh to gently loosen the skin. Take some stuffing and spread it under the skin, a little at a time and evenly. Rub the skin with the extra virgin olive oil and season. Place into a baking tin.
  4. Prepare the potatoes by placing them into a bowl and combine well with the extra virgin olive oil, parsley, garlic, lemon juice and seasoning. Spread around the chicken.
  5. Place baking tin with chicken and potatoes into oven and bake for 45 minutes, rotating tray half way through to evenly roast.
  6. Remove tin from the oven and cover with foil and allow chicken to rest for 5 minutes. Place chicken onto chopping board and cut into thick slices or chunky pieces and drizzle some of the juices over the top.

Serve with the potatoes and a green salad.

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