Easy does it
one-tray roast chickens with pesto veggies
Serves 8 Takes 1 hr
1kg packet store-bought roasting veggies olive oil, for rubbing
200g soft butter 2 whole chickens
2 lemons, quartered
2 handfuls thyme
60ml basil pesto
1 Preheat oven to 220°C. Place the veggies in a deep roasting tray and season. Place a roasting rack on top.
2 Carefully loosen the skin of the chickens at the breasts with your fingers and push the butter in. Season the chickens’ cavities and add 3 lemon quarters and thyme to each. Tie the legs up.
