Roast Chickens For Two

Name: Roast Chickens For Two
Ingredients: 2 None small (1-2 lb) chickens, such as a poussin; 1 1/3 cup dried breadcrumbs; 1 tbsp finely grated lemon zest; 1 clove garlic, minced; 1/2 tsp finely chopped rosemary; 3 tbsp butter, melted; 1 None medium leek, trimmed, rinsed; 3 None medium zucchini, quartered lengthways; 2 tbsp extra virgin olive oil; 2 tbsp lemon juice

10 ingredients

4 steps

Ingredients

2 None small (1-2 lb) chickens, such as a poussin
1 1/3 cup dried breadcrumbs
1 tbsp finely grated lemon zest
1 clove garlic, minced
1/2 tsp finely chopped rosemary
3 tbsp butter, melted
1 None medium leek, trimmed, rinsed
3 None medium zucchini, quartered lengthways
2 tbsp extra virgin olive oil
2 tbsp lemon juice

Directions

1

Preheat oven to 400°F. Line a small baking dish with parchment. Rinse the chickens under cold water and pat dry with paper towel.
2

Combine breadcrumbs, lemon zest, garlic and rosemary in a medium bowl. Season with sea salt and ground black pepper. Stir in melted butter. Fill cavities of chickens with the stuffing and tie the legs together.
3

Cut the leek into 4-inch lengths and slice into quarters lengthways. Line bottom of baking dish with zucchini and leek. Sit chickens on top of vegetables, season with sea salt and drizzle with the olive oil. Roast for 50 mins.
4

Remove chickens from oven and drizzle with the lemon juice. Return to the oven for a further 5 mins. Serve the chickens with the roasted vegetables and pan juices.