Butter Herb Roasted Hens

These individual hens are so cute, definitely elegant, and have so much flavor from the butter, herbs and lemon. Great for a weeknight recipe or a weekend celebration.

Print Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Servings 4 people

Ingredients

4 hens patted dry
8 tbsp butter softened
4 tbsp fresh rosemary minced
2 tbsp fresh thyme minced
1 tbsp fresh sage minced
6 cloves garlic minced
salt, pepper to taste
2 lemons halved
4 sprigs each, rosemary, thyme

Instructions

Preheat your oven to 450.
Line a baking sheet or roasting pan with foil, set aside.
Pat your hens dry, sprinkle salt and pepper to taste, set aside.
In a blender or food processor, place your softened butter, fresh herbs, garlic, salt, pepper and pulse until well combined and smooth.
Over the skin of the entire hen, rub the butter, about 1 tbsp.
Once the outer layer has been buttered, gently loosen the skin and butter another tbsp underneath the skin.
Place one of the halved lemons inside the cavity with a sprig each of rosemary and thyme.
Repeat with remaining hens.
Bake for about 45 minutes or until the internal temperature reaches 165.

Notes

I recommend lining your baking sheet or roasting pan for easier cleaning.

Buttering the outside of the hen and then underneath the skin will help with tearing. Once the skin is loosened from the meat, it becomes harder to spread the butter more evenly.

Keyword chicken