- 3 chicken fryers
- 1/2 tablespoon [7.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1 cup [225 g] butter
- 1 tablespoon [15 mL] freshly finely chopped parsley
- 1/2 teaspoon [2.5 mL] freshly chopped sweet marjoram
- 1 teaspoon [5 mL] fresly finely chopped chives
- 1 sage leaf, finely chopped
- 1 teaspoon [5 mL] freshly finely chopped mint
- 1/4 teaspoon [1 mL] fennel seeds
- 1/4 teaspoon [1 mL] nutmeg
- 1/2 teaspoon [2.5 mL] cinnamon
- 1 cup [250 mL] orange juice
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- Preheat oven to 375°F [190°C].
- Clean then half chickens; wipe chickens with a damp cloth.
- Salt and pepper.
- Soften butter; mix in freshly chopped parsley, marjoram, chives, sage and mint, then mix in fennel seeds, nutmeg and cinnamon.
- Coat chicken halves inside-out with butter mixture.
- Brown chicken halves into a frypan.
- Transfer chicken halves into a roasting pan; pour frypan cooking juices and orange juice all over chicken halves.
- Roast chicken halves into preheated oven, coating chicken halves often with cooking juices, for approximately 45 minutes, until tender.
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