1. In food process or blender, puree garlic, mint, basil, vinegar, soy sauce, tarragon, chiles, sugar, cumin, 1/2 cup oil and 1 1/2 teaspoon salt until smooth.
2. Place hens in 2 gallon-size resealable plastic bags and add marinate. Seal bags and turn over a few times to distribute marinate. Refrigerate at least overnight or up to 24 hours.
3. Preheat oven to 425 F. On rimmed baking sheet, arrange hens breast side up: discard Marinate. Tuck wings behind hens; tie legs together with twine. Roast 45 min. or until hens reach 165 F. Let stand for 10 Minutes.
4. Meanwhile, on another large rimmed baking sheet toss potatoes with remaining tablespoons and 3/4 salt. Roast 45 Minutes or until tender and browned, stirring once. With Kitchen shears, cut each hen in half. Serve with potatoes and Herb Sauce.
Puree all ingredients in a food process until smooth - Makes 2 cups
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|Serving Size: 1 Serving (586g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 258 (44%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 178.1mg||55 %|
|Sodium 1448.2mg||50 %|
|Potassium 2140.8mg||56 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 37.7g|
|Protein 38.7g||55 %|
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Calories per serving: 586
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