Lemon and Thyme Baked Cornish Hens
|Thyme||1 Bunch (100 gm)|
|Dry mustard||2 Tablespoon|
|Garlic powder||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
Preheat oven to 350 degrees.
Wash and pat dry Cornish hens.
Season generously with salt & pepper on both sides.
Smear with garlic powder and dry mustard.
Zest the lemon and place zest on breast side of hens.
Don’t over do the zest!
Coat the bottom of an ovenproof skillet with olive oil.
Heat well. Add the hens and brown evenly on all sides.
Add the chicken broth and turn off the heat.
Slice the remaining lemon. Place a lemon slice on each hen and sprinkle with parsley.
Place a couple of thyme sprigs next to the lemon slices.
Cover the skillet with foil and place in oven.
Roast the hens for approximately 20 to 25 minutes, until no juices flow from thigh when pulled away.
Remove foil and broil hens for approximately 5 minutes until browned.
Remove hens from the oven & serve.
Discard the lemon and thyme.
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