Directions:
- Preheat oven to 425°.
- Line 2 rimmed baking sheets with foil; set a baking rack in each pan.
- Using poultry shears or a sharp chef's knife, cut along both sides of each hen's backbone and discard.
- Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit.
- Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper.
- Mix the orange juice concentrate, balsamic vinegar, and oil together; pour evenly over the hens, and sprinkle with rosemary.
- Roast hens for 15 minutes at 425°, then decrease heat to 375° and roast for 30 minutes more, OR until the juices run clear (I'd check doneness with an instant read thermometer).
- Let the hens rest for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.55 Kcal (794 kJ) | ||
| Calories from fat | 77.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 13% | |
|---|---|---|---|
| Sodium | 11.48mg | 0% | |
| Potassium | 369.64mg | 8% | |
| Total Carbs | 25.3g | 8% | |
| Sugars | 23.89g | 96% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 65.4mg | 109% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 191.65 Kcal (802 kJ) | ||
| Calories from fat | 78.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 13% | |
|---|---|---|---|
| Sodium | 11.61mg | 0% | |
| Potassium | 373.73mg | 8% | |
| Total Carbs | 25.58g | 8% | |
| Sugars | 24.15g | 96% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 66.1mg | 109% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.3mg | 3% | |
* 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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