Roasted baby chickens with herb butter

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

This is a deliciously simple variation on a plain roast chicken. Use whichever fresh herbs you have to hand and pick up the same flavours in the buttery sauce.


  • 2 spring chickens, weighing 440 g (14 oz) each
  • 90 g (


  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Prepare the chickens by gently sliding a finger under the skin at the neck end and loosening the skin from the flesh. Be careful not to tear the skin.
  2. In a small bowl, mix together the butter and