3 x 1.6 kg fresh chickens
juice of 2 lemons
1 tbsp thyme leaves
50 g butter, chopped
¼ cup garlic-infused olive oil
2 cups fresh coarse sourdough breadcrumbs
zest of 2 lemons
¼ cup fresh parsley, chopped
2 x 165 g sachets ready-made gravy
serve with vegetable side dishes
- Preheat the oven to 180°C (160°C fan forced). Season the cavities of the chickens. Tuck under the wings and truss the legs together with string. Place onto lined baking trays and season well with salt.
- Roast for 1 hr 30 min or until juices run clear when pierced. Remove from oven, drizzle with the lemon juice, and sprinkle with thyme. Dot with butter. Allow butter to melt then baste chickens with the pan juices. Rest for 15 min.
- Meanwhile, heat garlic-infused oil in a frying pan over medium heat. Add the breadcrumbs and lemon zest. Cook until the crumbs are gold. Cool, season and stir through chopped parsley.
- To serve, arrange chickens on a platter and sprinkle with crumbs. Serve with vegetable sides.