Roasted Cornish Chicken with Olives and Lemon
Roasted chicken from the oven with olives and lemon is a recipe with fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Cornish hen (ca. 1400 g)
- Salz
- Pfeffer (aus der Mühle)
- 2 TL edelsüßes Paprikapulver
- 100 g butter
- 0.5 TL gerebelter Thymian
- 4 unbehandelte Zitronen
- 1 Handvoll Salbei
- 80 g grüne Oliven (ohne Stein)
- 8 Knoblauchzehen
- 400 ml trockener Weißwein
Instructions
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1.
Wash the Cornish hen, pat dry; salt and pepper inside and out. Knead butter with thyme and season. Rub paprika on all sides of the skin. From the belly opening, gently slide fingers under the breast skin to loosen it. Push the thyme butter under the skin and spread evenly.
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2.
Preheat oven to 160°C fan. Wash lemons. Cut two into large cubes, slice remaining into thin rounds. Wash sage and pluck leaves from stems. Stuff hen with lemon cubes and half the sage.
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3.
Arrange lemon slices in a roasting pan and place hen on top. Distribute olives, garlic, and remaining sage around hen; pour white wine over. Roast at 160°C for 45 minutes. Increase temperature to 200°C and continue cooking another ~45 minutes until juices run clear when pierced into thigh.
