There’s nothing simpler than roast chicken. And there are few things more delicious.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 1 hours 25 minutes
Prep time: 10 minutes
Cook time: 1 hours 15 minutes
Yield: 4 servings
Ingredients:
| 1 whole Chicken, Rinsed And Patted Dry |
| 3/4 c. Butter, Softened |
| 3 whole Lemons |
| 4 sprigs Rosemary |
| Salt And Pepper, to taste |
Steps:
- Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling. Carve/cut up to your heart’s content and dig in!
The refreshing sauce Mom makes with thyme, lemon juice and butter gives these hens savory flavor throughout. The seasonings in this recipe also work great on a whole roasted chicken. Either way, the result is a mouthwatering feast.—Maria Costello, Monroe, North Carolina
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 01 hours 15 minutes
Prep time: 15 minutes
Cook time: 60 minutes
Yield: 6 servings.
Ingredients:
| 6 Cornish game hens (20 to 24 ounces each) |
| 1 cup lemon juice |
| 3/4 cup butter, melted |
| 1/2 teaspoon paprika |
| 1-1/2 teaspoons dried thyme, divided |
| 1-1/4 teaspoons seasoned salt, divided |
| 1-1/8 teaspoons garlic powder, divided |
| 1/4 teaspoon salt |
| 1/8 teaspoon pepper |
Steps:
- Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375° for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.
Nutrition Facts:
Calories 910 calories, Fat 72g fat (28g saturated fat), Cholesterol 412mg cholesterol, Sodium 770mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 65 minutes
Prep time: 10 minutes
Ingredients:
| 2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry |
| 1 bunch fresh thyme (about 1/2 ounce), plus more for garnish |
| 2 lemons, halved, plus wedges for serving |
| 1/4 cup loosely packed fresh flat-leaf parsley leaves |
| 3 tablespoons unsalted butter |
| Coarse salt and freshly ground pepper |
Steps:
- Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
- Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.