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!
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.

2 Pat hens dry and season all over with salt and pepper. Sprinkle onion and garlic powders over hens.

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.

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.

5 Cut each hen in half and arrange on serving platter. Skim some fat from pan juices and spoon over the pieces.

servings  use metric
original recipe yield: 4 Servings
Notes To make an Italian seasoning mix equal parts dried basil and dried oregano, with a pinch of dried rosemary.

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