Game Hens Oven Roasted with Lemon and Herbs
What could be more satisfying than these aromatic hens, roasted and juicy, piping hot from your oven? Enjoy with mashed potatoes, a crispy green salad, and a crisp Sancerre, or a luscious full-bodied Pinot Noir. Yum!
Yield 4 servings
Ingredients
2 game hens, 1 3/4 pounds each
1 lemon, quartered
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon Italian Seasoning
Salt and lots of freshly ground pepper, to taste
| 1 | Preheat oven to 375°F. |
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| 2 | Pat hens dry and season all over with salt and pepper. Sprinkle onion and garlic powders over hens. |
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| 3 | In a small bowl, whisk together mustard, honey and balsamic vinegar. Spread mixture all over hens, then sprinkle with the herbs. Place breast side up on rack in shallow roasting pan. |
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| 4 | Pour 1/2 cup water in bottom of roasting pan. Roast hens, basting occasionally with pan juices, for 1 hour, or until juices run clear from thigh when pierced with a fork. Check after 45 minutes to make sure hens are not getting too browned. The color should be deep, deep brown, but not black. Tent with foil if necessary. |
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| 5 | Cut each hen in half and arrange on serving platter. Skim some fat from pan juices and spoon over the pieces. |
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notes
To make an Italian seasoning mix equal parts dried basil and dried oregano, with a pinch of dried rosemary.
