How to make it

  • Preheat oven to 375
  • Prepare and wash chicken(s) See Photo
  • Separate fresh herbs into two equal piles
  • On the first group of herbs separate leaves from the stems and chop up finely
  • mix chopped herbs with minced garlic and softened butter in small mixing bowl.
  • take herb butter mixture and put into a zip lock bag. Flatten the bag so as the mixture is 1/8 of an inch thick and lay flat in the freezer while you prepare the chickens See Photo. (this can been done well in advance and the mixture used whenever you need herbed butter)
  • Using a kitchen shears or a chef knife cut along the entire back of the chicken, being careful to not cut through the breast See Photo. Flip chicken onto its back abd push down on the breast flattening the chicken. See Photo
  • Using your hand separate the skin from the breast meat creating a pocket. Use this same method by the thigh being careful to not tear the skin. See Photo
  • Take out the hardened herb butter mixture, break into pieces and place underneath the skin in the breasts and thigh areas. Place birds in shallow baking dish See Photo
  • Cut up two lemons placing a halve under each side of the bird.
  • rub the remaining butter herb mixture on the skin of the birds.
  • Season the chickens to taste.
  • Slice the remaining lemon and place on top of the birds.
  • Take remaining herbs and place them under the birds with a clove of garlic.
  • Roast for two hours or until juice from legs runs clear.
  • The birds can then be cut up like a regular roast chicken or quartered or halved depending on the appetite of the group.
  • Be prepared to eat way more than you think lol
the prepared bird   Close
cutting down the backbone   Close
the flipped over chicken   Close
the herbed butter in zip lock bag   Close
stuffing the butter in the bird   Close
extra butter smeared on skin   Close

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    pleclare ate it and said...
    Was this review helpful? Yes Flag
  • conner909 10 years ago
    Good job with photos! I've made this dish often, but what I haven't done, which is really a good idea, is to harden the compound butter before putting it under the chick's skin! I guess you could call this "I've got it....under my skin!" LOL!
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    Love it love it love it!! Can't wait to try this one!!
    Was this review helpful? Yes Flag
    " It was excellent "
    brianna ate it and said...
    This is an incredible recipe & your step by step pictures are wonderful. This is definately a meal I'm going to be feasting on soon. I had to flag your picture as beautiful because it was absolutely mouthwatering. 5555++++
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
    You did a fantastic job stuffing and photographing at the same time! The chicken sounds great and looks delicious. I look forward to making this.

    Was this review helpful? Yes Flag
  • glennk 10 years ago
    Thanks for the encouragement, Binky and michelle, but I gotta tell you it was hard stuffing it with one hand and taking pics with the other lol
    Was this review helpful? Yes Flag
  • binky67 10 years ago
    Yep sounds fab and I like the step by step pics too, thanks for this :-)
    Was this review helpful? Yes Flag
    " It was excellent "
    michelle73 ate it and said...
    This sounds fabulous! Got my 5!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes