As I am an Indian American, usually I make a chicken roast with a lot of spices and chillis-Tandoori Style. So wanted to cook something different, something simple this time. So thought of herb buttered chicken. We have a herb garden in our backyard and that made it easier for me. Also for chicken, I took a cornish hen, as it's smaller in size and tastier than a big hen. This chicken is crispy on the outside and very soft and juicy inside. My family loved it.
Prep:40 mins Cooking Time :1 hr
Servings: 2 - 3
1 medium-size Cornish Hen
1 tablespoon of fresh Thyme or 1 teaspoon dry
1 tablespoon of fresh Rosemary or 1 teaspoon dry
1 tablespoon of fresh Cilantro
1 tablespoon of Mint or 1 teaspoon dry
1 tablespoon of fresh Parsley or 1 teaspoon dry
1 tablespoon Fresh Basil or 1 teaspoon dry
1 teaspoon Chives (Onion Leaves) or 1 teaspoon dry
1/2 teaspoon dry Oregano
2 chopped Green Chilis for some kick
5 tablespoons unsalted butter
2 teaspoons salt or as required.
1 teaspoon pepper.
Preheat oven to 400 degrees.
Place hen in a roasting pan, breast sides up.
Tie the Hen legs with cotton rope.
Squeeze half of a lemon juice on the hen.
Season the hen with salt and pepper.
Mix all the herbs (Thyme, Parsley, Oregano, Chives, Mint, Basil, Cilantro, and Rosemary) and Green Chili with butter in a bowl.
Rub the herb-butter all over hens and put some herb butter under the skin of the hen.
Leave herb-marinated hen for 30 mins.
Roast the hen for 45 mins to an hour, rotating pan halfway through until skin turns golden brown.
Take the hen out of the oven and cover it with a piece of foil and rest it for 10 mins.
Then remove the foil and garnish the butter herbed roasted hen with herbs and lemon wedges and serve warm.