Step 1

Preheat oven to 200°C (180°C fan-forced). Line a small baking dish with baking paper. Rinse the chickens under cold water and pat dry with paper towel.

Step 2

Combine the breadcrumbs, lemon rind, garlic and rosemary into a medium bowl. Season with sea salt and freshly ground black pepper. Add the melted butter and work it into the breadcrumbs. Fill the cavities of chickens with the breadcrumb mixture and tie the legs together.

Step 3

Cut the leek into 10cm lengths and slice into quarters lengthways. Line the base of the baking dish with the zucchini and leek. Sit the chickens on top of the vegetables, season with sea salt and drizzle with the olive oil. Roast for 50 minutes.

Step 4

Remove the chicken from the oven and drizzle with the lemon juice. Return to the oven for a further 5 minutes.

Step 5

Serve the chickens with the roasted vegetables and some of the pan juices.