• 12 Ratings

Each plump bird provides two servings in this easy meal. To serve, simply halve each hen lengthwise using kitchen shears.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.

Instructions Checklist
  • Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.

Instructions Checklist
  • Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs. Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise. Makes 4 servings.

Nutrition Facts

443 calories; 25 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 120 mg cholesterol; 427 mg sodium. 315 mg potassium; 16 g carbohydrates; 5 g fiber; 1 g sugar; 39 g protein; 0 RE vitamin a; 97 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;


12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2