Herb & Garlic Roast Chicken

SERVES 6 PREPARATION & COOKING 1 HOUR

2 x 1.2kg whole chickens 150g butter, at room temperature 4 garlic cloves, crushed ¼ cup tarragon leaves and stalks 1/3 cup flat-leaf parsley leaves and stalks 2 lemons, rind grated finely, thickly sliced 4 corn cobs

1. Preheat oven to 220°C.

2. Cut down each side of the chicken backbones with kitchen scissors, reserving backbones for another use (see tip). Open chickens out to flatten. Using your fingers, gently loosen the skin from the chicken without tearing.

3. Place butter, garlic, herb leaves and rind in a food processor. Process until smooth. Season to taste. Divide butter mixture into two portions. Gently massage one portion over and under the skin of each chicken.

4. Place sliced lemon and herb stalks in a large baking dish, then position chickens on top. Roast for 35 minutes or until chickens are golden and juices run clear when tested with a skewer.

5. Peel husks back from corn cobs, remove and discard silk, then pull husks back to enclose cobs. Place corn on another oven tray; roast in oven for last 10 minutes of chicken cooking time or until cooked through. Remove husks; spread remaining butter on hot corn. Serve chicken with corn cobs.