5.0 – 1 reviews • Poultry
| Level: |
Advanced |
| Total: |
1 hr 13 min |
| Prep: |
30 min |
| Cook: |
43 min |
| Yield: |
4 servings |
Ingredients
- 4 tablespoons olive oil
- 4 (1-pound each) Cornish game hens, spatchcocked*
- 4 tablespoons butter
- 1 tablespoon, plus 1 teaspoon chopped fresh thyme leaves
- 5 lemons, 4 juiced, 1 thinly sliced
- 1/3 cup honey
- 1 tablespoon, plus 1 teaspoon soy sauce
- 4 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Fresh thyme sprigs, for garnish
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
- Rinse the hens well under cool running water. Pat them dry with paper towels.
- Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
- Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
- Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
- Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
562 |
| Total Fat |
41 g |
| Saturated Fat |
14 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
3 g |
| Sugar |
25 g |
| Protein |
21 g |
| Cholesterol |
145 mg |
| Sodium |
580 mg |