Roasted baby chickens with fennel, garlic, butter and seasonal vegetables


Roasted baby chickens with fennel, garlic, butter and seasonal vegetables
Roasted baby chickens with fennel, garlic, butter and seasonal vegetables
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Roasted baby chickens with fennel, garlic, butter and seasonal vegetables
Roasted baby chickens with fennel, garlic, butter and seasonal vegetables
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 Baby Chickens
  • 200 grams Butter, softened
  • 4 Garlic cloves peeled and minced
  • Handful of fresh fennel leaves, chopped
  • 1 Lemon, halved
  • Salt and pepper to taste
  • Some kitchen twine
  • Some seasonal green vegetables, blanched and warmed with butter
Instructions
  1. Mix the butter, garlic, fennel and salt and pepper together.
  2. Separate the skin of the chicken from the meat side.
  3. Using your fingers, push the butter underneath the skin of the chicken.
  4. Place half a lemon in each chicken cavity and season to taste.
  5. Truss the chicken by tying the chickens legs together with the twine.
  6. Roast in a 180 degree oven until browned and cooked. If there is some butter left, you can baste the chickens with it halfway through the cooking process.
  7. Cut the chickens in half and serve each half with the warmed vegetables.