HEN ROASTED ORANGE HERB

By gaster16

Ingredients

• 2 tablespoons chopped mixed fresh herbs (such as thyme, parsley and mint)
• 2 tablespoons minced shallots
• 2 teaspoons grated orange peel
• 1 large chicken cut in half
• 1-1/2 tablespoons butter, room temperature
• 1/2 cup low salt chicken broth
• 1/4 cup orange juice
• 2 tablespoons dry sherry
• 2 thin orange slices

Preparation

Step 1

Preheat oven to 450 degrees. Mix first 3 ingredients in small bowl. Slide finger tips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter, sprinkle with salt and pepper. Place halves in shallow roasting pan. Roast until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes. Transfer halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, sherry and remaining herb mixture, boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over halves, garnish with orange slices and serve.