Directions:
- Preheat oven to 450°F.
- Rinse hens and pat dry, then arrange, skin sides up, in a large shallow baking pan (1 inch deep). Stir together butter, shallot, zest, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Loosen skin from meat all over hens (including thighs and legs) with your fingers, being careful not to tear skin. Rub half of butter under skin and remaining half on top. Sprinkle hens with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast hens in middle of oven until cooked through and skin is golden brown, 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.05 Kcal (1700 kJ) | ||
| Calories from fat | 253.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.12g | 43% | |
|---|---|---|---|
| Cholesterol | 215.76mg | 72% | |
| Sodium | 410.36mg | 17% | |
| Potassium | 496.54mg | 11% | |
| Total Carbs | 1.17g | 0% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 34.56g | 69% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.9mg | 11% | |
| Calcium | 35mg | 4% | |
| Amount Per 100 g | |||
| Calories | 194.76 Kcal (815 kJ) | ||
| Calories from fat | 121.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.49g | 43% | |
|---|---|---|---|
| Cholesterol | 103.49mg | 72% | |
| Sodium | 196.83mg | 17% | |
| Potassium | 238.17mg | 11% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 16.58g | 69% | |
| Vitamin C | 1.1mg | 4% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.9mg | 11% | |
| Calcium | 16.8mg | 4% | |
* 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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