4 Serves
72 Mins
Preheat your oven to 230°C and position the rack in the center.
Place the Cornish game hens breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it entirely.
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Vitamin K
3 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
20 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Flip the hens over and press down firmly on the breastbone with your palm to flatten them. Split each hen into two equal halves along the breastbone.
Arrange the hen halves in a heavy baking dish. Evenly coat each piece with butter, mixed herbs, salt, pepper, and a drizzle of olive oil.
Roast in the preheated oven for 30 to 45 minutes, occasionally piercing the skin to allow juices to render.
Remove the hens from the oven, transfer to a serving dish, cover loosely with aluminum foil, and allow to rest for 5 minutes before serving.
25
g95
g20
g
Yemeni
