3 x 1.6 kg whole roasted chickens
200 g softened butter
⅓ cup fresh thyme leaves
4 garlic cloves crushed
2 lemons zested and juiced
6 bread rolls with cheese and bacon topping
- Place 2 large roasting racks into 2 large roasting trays. Rinse chickens and pat dry with paper towel. Place onto prepared racks. Combine butter, thyme leaves, crushed garlic, lemon zest and juice, and season with pepper.
- Heat a large frying pan over medium heat, add half the butter mixture and cook for 30 sec. Remove from the heat. Process cheese and bacon rolls in a food processor until crumbly then add to the melted butter mixture.
- Fill cavities of chicken with stuffing mixture. Separate skin from breast meat and spread with remaining butter mixture. Tie legs together on each chicken with kitchen string. Tuck wings underneath chicken. Place chickens on the racks.
- Pour 2 cups water into each baking tray. Cook in a preheated oven, 180°C (160°C fan forced) 1hr 20 min - 1hr 30 min, adding more water if necessary. Stand for 10 min before carving. Serve with Potato & Tomato Salad, Green Vegetable Salad, lemon cheeks and gravy if desired.