Roasted, Herbed Baby Chickens
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 5 1⁄2 butter, softened
- 2 teaspoons fresh lemon thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 spring onions, finely chopped
- 1 teaspoon fresh lemon rind, finely grated
- 2 tablespoons lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 (1 lb) baby chickens
Directions
- Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper.
- Preheat oven to 400 degrees F (200C).
- Using your poultry shears, cut down either side of the backbone.
- Discard the backbone and gently flatten the chickens.
- Lift the skin from the breastbone and the legs.
- Gently push the butter between the skin and flesh.
- Tuck the wings and neck inward.
- Lay the chickens on a rack in a shallow baking dish.
- Brush with the remaining butter and juice mixture.
- Bake for 30-35 minutes, or until the juices run clear.
- Remove from oven when done, and set aside for 5 minutes before serving.
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