Roast chickens slathered with a garlic, herb and lemon butter and roasted to perfection. Serve with roasted corn cobs for a complete meal.
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1.Preheat oven to 220°C.
2.Cut down each side of the chickens’ backbone with kitchen scissor; reserve backbones for another use (see waste not). Open chickens out to flatten. Using your fingers, gently loosen the skin from the chicken without tearing.
3.Place butter, garlic, herb leaves and rind in a food processor; process until smooth. Season to taste. Divide butter mixture into two portions. Gently massage one portion of butter over and under the skin of each chicken.
4.Place sliced lemon and herb stalks in a large baking dish; position chickens on top. Roast for 35 minutes or until chickens are golden and juices run clear when tested with a skewer.
5.Meanwhile, peel husk back from corn cobs; remove and discard silks. Pull husk back to enclose corn. Place corn on another oven tray; roast in oven for last 10 minutes of chicken cooking time or until cooked through. Remove husks; spread remaining butter onto hot corn.
6.Serve chicken with corn.
Freeze chicken backbones and use at a later date to make stock or soup.Note