It’s just as easy to cut up and stuff two chickens as one, making it a great way to feed a crowd. Use your kitchen shears to cut up the birds, keeping the legs whole (drumstick and thigh attached) so you can make a larger pocket under the skin to fill with the stuffing.
Heat oven to 400°F. Grease two 13x9-inch baking dishes. Cut chickens into 4 to 6 pieces, separating the breast into bone-in halves with or without the wings, and keeping the legs whole.
Grate zest (just the yellow part) from lemon (reserve lemon); mix with parsley, cheese, and breadcrumbs. Lift skin from each chicken piece and fill with breadcrumb mixture. Arrange chicken in prepared baking dishes.
Drizzle chicken with oil and squeeze the juice from the reserved lemon over the pieces. Season with salt and pepper.
Roast chicken for about 40 minutes or until no longer pink in center (internal temperature should be 165°F in thickest part of pieces). Serve with lemon wedges.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.