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Add a photoServings: 8
Ingredients
- 4 sm Cornish hens or possibly small fryers split, and backbones removed
- 1/2 c. extra virgin olive oil
- 1/4 c. chopped garlic
- 1/4 c. lemon juice
- 1/4 c. chopped rosemary leaves
- 1 Tbsp. Dijon mustard
- 2 tsp coarse salt
- 1 tsp freshly-grnd black pepper Rosemary sprigs for garnish Lemon wedges for garnish
Directions
- Place the hens in a large plastic food bag. Combine the oil, garlic, lemon juice, rosemary, Dijon, salt and pepper in a small bowl (don't use a processor as the marinade becomes too thick). Pour the marinade over the hens. Through the outside of the bag, work the marinade around the hens till they are coated. Marinate them several hrs or possibly overnight in the refrigerator. Let them rest at room temperature 1/2 hour before cooking.
- When ready to cook, heat the oven to 400 degrees, line a large shallow roasting pan with heavy-duty foil. Remove the hens from the marinade; place the hens, skin-side up, in a single layer in the pan. Roast the hens 30 min. While they roast, oil the barbecue grill racks and prepare a fire.
- Finish the hens on a grill over medium-warm heat till cooked as desired, about 15 min depending on the heat. First, grill the skin side, then the underside.
- To serve, arrange the hens on a platter and garnish with rosemary and lemons. Serve warm, hot or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: Any small frying chicken will suffice here. The hens are first baked in the oven, then finished on the grill. This two-step process avoids the charring which often occurs when grilling chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 338 | |
| Calories from Fat 252 | 75% |
| Total Fat 28.21g | 35% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 667mg | 28% |
| Potassium 285mg | 8% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.24g | 0% |
| Protein 18.0g | 29% |
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