1) Preheat oven to 450 degrees F. In a small bowl mix the parsley, bread crumbs, parmesan and zest. Season mixture with salt & pepper.
2) Divide parsley mixture into 4 mounds. Carefully loosen the chicken skin with fingers; tuck the parsley mixture under the skin. Season the chicken with salt & pepper. Place in a 9x13 in roasting pan.
3) Bake until the skin is crispy, the chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, about 30 minutes.