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




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
- Mix the butter, garlic, fennel and salt and pepper together.
- Separate the skin of the chicken from the meat side.
- Using your fingers, push the butter underneath the skin of the chicken.
- Place half a lemon in each chicken cavity and season to taste.
- Truss the chicken by tying the chickens legs together with the twine.
- 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.
- Cut the chickens in half and serve each half with the warmed vegetables.