Roasted, Herbed Baby Chickens - cooking recipe

Ingredients

5 1/2 butter, softened
2 teaspoons fresh lemon thyme, chopped
1 tablespoon fresh parsley, chopped
2 spring onions, finely chopped
1 teaspoon fresh lemon rind, finely grated
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 (1 lb) baby chickens

Preparation

Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper.
Preheat oven to 400 degrees F (200C).
Using your poultry shears, cut down either side of the backbone.
Discard the backbone and gently flatten the chickens.
Lift the skin from the breastbone and the legs.
Gently push the butter between the skin and flesh.
Tuck the wings and neck inward.
Lay the chickens on a rack in a shallow baking dish.
Brush with the remaining butter and juice mixture.
Bake for 30-35 minutes, or until the juices run clear.
Remove from oven when done, and set aside for 5 minutes before serving.