Roast Hen with Carrots, roasted complete hen in an oven-proof skillet, surrounded by carrots and garlic, and filled with lemon and thyme.
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Entire roast hen makes such a beautiful presentation for dinner, doesn’t it? Whether or not it’s for visitors or a straightforward weeknight household meal.
This roast hen recipe takes little time to prep after which into the oven it goes. Stuff the hen with lemon, garlic, and thyme. In order for you, truss it for a extra enticing presentation. Put the hen in an oven-proof skillet (a forged iron pan works effectively for this) surrounded by carrots and garlic.
Roast the hen at excessive warmth, basting each 15 minutes or so with the pan juices. Simple!
The additional broth within the pan and the frequent basting assist hold the hen from drying out.
The recipe comes, barely tailored, from one we discovered within the Wall St. Journal years in the past, by Orange County restauranteur Liza Goodell.
Up to date October 12, 2018 : We spiffed up this publish a bit of to make it sparkle! No adjustments to the recipe.
Roast Hen with Carrots Recipe
- Entire fryer hen, three half of to four kilos, ideally natural or kosher, wingtips eliminated
- Freshly floor black pepper
- 1 lemon, halved or quartered
- 1 bunch recent thyme
- 10 cloves garlic, peeled
- eight carrots, peeled, trimmed and halved crosswise
- 1 to 1½ cups hen inventory
- four tablespoons extra-virgin olive oil
- 1 Tbsp red-wine vinegar, extra to style
1 Season and stuff the hen: Preheat oven to 425°F (220°C). Rinse hen and pat dry with paper towels. Season effectively with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.
2 Truss the hen: Utilizing butcher’s string, safe the wings and legs to the physique.
three Place hen in a small roasting pan or massive, deep, oven-proof heavy skillet. Encompass with the carrots and remaining garlic, then add 1 cup of hen inventory. Drizzle with olive oil.
four Roast the hen at 425°F (220°C). (If you’re utilizing a convection oven, begin at 425°F (220°C) then cut back to 375°F (190°C) after the primary 15 minutes.)
Roast till hen is golden and carrots are effectively caramelized, 1¼ to 1½ hours, basting with broth and pan juices each 15 minutes for the primary 45 minutes. Add extra inventory if pan seems to be dry.
5 Let hen relaxation: Switch hen, carrots and garlic to a platter. Discard twine, thyme and lemon, and let hen relaxation for 10 to 15 minutes.
6 Add vinegar to pan juices: Skim fats from pan juices and discard. Add 1 Tbsp vinegar to remaining pan juices, style and add extra to style. Serve over the hen.
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