Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3061g)|
|Recipe Makes: 1|
|Calories from Fat: 4271 (66%)|
|Amt Per Serving||% DV|
|Total Fat 474.6g||633 %|
|Saturated Fat 146.4g||732 %|
|Monounsaturated Fat 203.7g|
|Polyunsanturated Fat 85.1g|
|Cholesterol 3099.8mg||954 %|
|Sodium 5049.2mg||174 %|
|Potassium 7204.9mg||190 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 5.7g|
|Protein 507.9g||726 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6479
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