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Add a photoServings: 2
Ingredients
- 3 x Limes juiced
- 8 x Garlic cloves chopped
- 1 Tbsp. Dry Mexican oregano crushed
- 2 Tbsp. Extra virgin olive oil
- 2 x Rock Cornish hens washed, patted dry
- 1 bn Oregano
- 1 x Lime cut in half
- 1 x Onion peel, cut in chunks Salt to taste Freshly-grnd black pepper to taste
Directions
- In a small bowl, mix the juice of the 3 limes, garlic, dry oregano and extra virgin olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hrs.
- Preheat the oven to 375 degrees.
- Remove the hens from the refrigerator. Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 min. Turn breast side down and roast another 20 min. Then turn over again and roast 20 min longer (1 hour total). Serve warm.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 2 servings | |
| Calories 238 | |
| Calories from Fat 143 | 60% |
| Total Fat 16.27g | 20% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 574mg | 16% |
| Total Carbs 28.4g | 8% |
| Dietary Fiber 12.2g | 41% |
| Sugars 2.74g | 2% |
| Protein 3.94g | 6% |
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