Ingredients for Roasted Herbed Baby Chickens
- 1/2 cup butter, softened
- 1 tablespoon fresh lemon thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 spring onions, green and white parts, chopped
- 1 teaspoon fresh lemon rind, grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (1 1/2-2 lb.) baby chickens
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How to Make Roasted Herbed Baby Chickens
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine softened butter, herbs, spring onion, lemon zest, lemon juice, salt, and pepper. Mix well.
- Using poultry shears, cut down either side of the backbone of each chicken.
- Discard the backbones and gently flatten the chickens.
- Carefully loosen the skin from the breastbone and legs of each chicken.
- Gently spread half of the herb butter mixture under the skin of each chicken, ensuring it gets evenly distributed.
- Tuck the wings and neck skin inward.
- Place the chickens on a rack in a shallow baking dish.
- Brush the remaining herb butter mixture over the top of each chicken.
- Roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Use a meat thermometer for accuracy.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
189g
Carbs
0g
