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
- 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
Preheat oven at 200 C. Line a small baking dish with baking paper.
In 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.
Cut 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.
Remove chicken from the oven and drizzle with lemon juice. Return to the oven for a further 5 mins.
Serve chickens with the roasted vegetables and some of the pan juice
Photo: Bauer/John Paul Urizar