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Ingredients
- 1 chicken, about 2.3kg/5lb
- vegetable oil for brushing
- 225g/8oz courgette, cut into strips
- 25g/1oz butter
- juice of 1 lime
- For the stuffing
- 100g/4oz courgettes, trimmed and coarsely grated
- 100g/4oz soft cheese finely grated zest of 1 lime
- 2 tablespoons fresh breadcrumbs
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 190°C/375°F/Gas mark 5.
- To make the stuffing, mix the courgette with the cheese, lime zest,
breadcrumbs and seasoning. - Carefully ease the skin away from the breast of the chicken with your
fingertips, taking care not to split the skin. Push the stuffing under the
skin, to cover the breast evenly. - Put the chicken in a roasting tin, brush with the oil and roast in the oven
for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run
clear when the thickest part of the thigh is pierced with a skewer.
Remove from the oven, cover with foil and rest for 5 minutes. - Sauté the courgettes in the butter and lime juice until just tender, then
serve hot with the chicken.
