Butter-Roasted Chicken

1. 1

   Preheat oven to 450 degrees.

2. 2

   Cut the wing tips off the chickens with sharp kitchen scissors.

3. 3

   Use your fingers to loosen the skin over the breast of each bird to form 4 pockets.

4. 4

   Rub 1 teaspoon of the butter into each pocket.

5. 5

   Sprinkle the salt and pepper all over the skin and inside the cavities.

6. 6

   Place the leeks and the lemon slices in the cavities.

7. 7

   Place the chickens on a rack in a roasting pan.

8. 8

   Roast for 15 minutes.

9. 9

   Turn the oven down to 375 degrees.

10. 10

    Baste the chickens well.

11. 11

    Continue roasting until the juices run clear when the chicken is pricked with a fork in the thickest part of the thigh, about 1 1/2 hours, basting every 15 minutes.

12. 12

    Let stand for 10 minutes before carving into serving pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.