Ingredients

How to make it

  • Place the hens in a baking dish that can hold them in a single layer. Season with salt and pepper, scatter the garlic over, using your fingers remove the leaves from the herbs and add to, along with the lemon and orange. Add a good amount of extra virgin olive oil and massage those birds well. Cover and refrigerate overnight, turning once or twice.
  • Heat your grill and set for off heat cooking; the grill temperature when the lid is closed should be about 325 to 350 degrees F. Place the soaked rosemary sprigs on the cooking area (where the flame is off :-) ) and top those with the lemon and orange slices you have rescued from the marinade See Photo. (or cut fresh, which is what I did) Take any large pieces of herbs off the birds, then place, bone side down on the rosemary "rack". Close the lid and cook for about 1 hour, or until the juices run clear. Makes 6 servings.
  • Per Serving: 438 Calories; 33g Fat (8g Sat, 17g Mono, 5g Poly); 29g Protein; 6g Carbohydrate; 2g Dietary Fiber; 170mg Cholesterol; 461mg Sodium.
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  • elgourmand 2 years ago
    Just delightful. Personally I think we'll need one hen each. Thanks for a great post. RJ
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