Tuscan Lemon Herb Hens & Vegetables

These Cornish game hens are so tender, juicy and delicious. The vegetables on the bottom of the pan take on such savory, yummy notes.

Ingredients

  • Recipe for 2 Hens
  • 2 Cornish game hens (48oz)
  • Brine solution (1 gallon water + 1/3-1/2 cup salt)
  • 3 tbsp Tuscan herb butter (or 3 tbsp butter + 1 tbsp Tuscan herb blend)
  • 2 lemon wedges
  • 2 garlic cloves, halved
  • 2 springs each rosemary, sage & thyme
  • 2 tbsp olive oil
  • 2-3 tbsp herbs de Provence
  • Vegetable Base:
  • 1/2 lb baby carrots
  • 1/2 lb red or yellow potatoes
  • 2 tbsp olive oil
  • 2 tbsp fresh chopped herbs, rosemary, sage & thyme
  • 1-2 tsp salt
  • 1/2 tsp black pepper
  • Recipe

    Preheat the oven to 450°F. Whisk together brine solution and submerge the chickens. Brine in the refrigerator a minimum of 8 hours. Remove the chickens from the brine and dry well with a paper towel. To a roasting pan, add the vegetable base ingredients and mix until coated well. Place a roasting pan rack inside the pan then add the chickens on top. Gently lift the skin from the chicken breasts and legs. Evenly distribute the Tuscan butter between the skin and meat. Add the lemon, garlic and fresh herbs inside the carcass. Drizzle oil and season with herbs de Provence on the outside skin of the chicken on both sides. Bake the chicken breast side down for 20 minutes, then lower the heat to 350°F and bake an additional 35-40, or until the breast registers with an internal temp of 165°F.

    Approximate Nutrition Information per 4oz meat with skin: 225 calories, 17g fat, 0g carbs, 19g protein

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    These Cornish game hens are so tender, juicy and delicious. The vegetables on the bottom of the pan take on such savory, yummy notes.