Greek Style Roasted Hen Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
• Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
• Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
• Reserving 2 Tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
• Add the mint, olives, raisins, garlic, lemon zest and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the hen's breast skin and as much of the thigh skin as you can without tearing it.
• Place the stuffing mixture under the skin of chicken. Rub olive oil over bird. Lightly salt & pepper and squeeze juice from zested lemon over chicken.
• Place bird, skin side up, on a rack in a roasting pan, Roast for 1 hour to 1 hour & 15 minutes or until cooked through. (170 degrees F. in thickest part of thigh)
• Remove the skin before eating.

Steps:

• Marinate the chicken in the oil, lemon juice & oregano for an hour.
• Rub some of the marinade inside the bird.
• Bake at 375 for 1 hour or until done.

Steps:

• Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Steps:

• Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
• Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
• Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens' breast skin and as much of the thigh skin as you can without tearing it.
• Place ¼ of the stuffing mixture under the skin of each hen half.
• Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.