Directions:
- Preheat oven to 375°F.
- Rinse hen with cold water & pat dry. Season with salt & pepper inside & out.
- Stuff cavity with garlic, rosemary, thyme, & 1/2 bay leaf. Place some of the shallots, carrots, & celery in cavity.
- Scatter rest of veggies on bottom of roasting pan. Place hen on top of veggies.
- Squeeze juice from 1/2 lemon over hen and add a pice (about 1/4 of a lemon) to the cavity. Roast in oven 45 minutes until hens are golden brown & crisp. Juices should run clear when thigh is pierced with a sharp knife.
- Transfer to serving platter and let sit for 5 minutes. Remove skin & cut in half.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.76 Kcal (288 kJ) | ||
| Calories from fat | 11.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 36.25mg | 12% | |
| Sodium | 398.47mg | 17% | |
| Potassium | 244.14mg | 5% | |
| Total Carbs | 5.37g | 2% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 8.86g | 18% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 80.12 Kcal (335 kJ) | ||
| Calories from fat | 12.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 2% | |
|---|---|---|---|
| Cholesterol | 42.24mg | 12% | |
| Sodium | 464.36mg | 17% | |
| Potassium | 284.51mg | 5% | |
| Total Carbs | 6.26g | 2% | |
| Sugars | 2.73g | 9% | |
| Dietary Fiber | 1.59g | 5% | |
| Protein | 10.32g | 18% | |
| Vitamin C | 6.7mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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