Roast Spring Chicken

Roast Spring Chicken

By The Weekly  , ,

April 30, 2016

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A yummy roast can never go wrong if you're having friends over. Follow this fail-proof recipe for a juicy, sumptuous Roast Spring Chicken

  • Prep: 15 mins
  • Cook: 55 mins
  • Yields: 2 Servings


2 spring chickens, rinse and pat dry

150 g stale breadcrumbs

1 tbsp finely grated lemon rind

1 clove garlic, crush

½ tsp ground rosemary (optional)

Salt and black pepper, to taste

40 g butter, melt

350 g leek, trim and rinse

360 g zucchini, quarter lengthways

2 tbsps extra virgin olive oil

2 tbsps lemon juice


1Preheat oven at 200 C. Line a small baking dish with baking paper.

2In a bowl, combine breadcrumbs, lemon rind, garlic and rosemary, if using. Season with salt and black pepper. Add melted butter and work it into the breadcrumbs. Fill the cavities of the chickens with the breadcrumb mixture and tie the legs together with kitchen string.

3Cut the leeks into 10-cm lengths and slice into quarters lengthways. Line the base of the baking dish with zucchini and leek. Sit the chickens on top of the vegetables, season with salt and drizzle with olive oil. Roast for 50 mins.

4Remove chicken from the oven and drizzle with lemon juice. Return to the oven for a further 5 mins.

5Serve chickens with the roasted vegetables and some of the pan juice

Photo: Bauer/John Paul Urizar

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