Ingredients

  • 6 hens, rinsed and pat dry

  • Coarse salt

  • Coarse black pepper

  • 1 cup defrosted orange juice concentrate

  • 1 cup aged balsamic vinegar

  • 3-4 tablespoons extra virgin olive oil (EVOO)

  • 7-8 stems rosemary, chopped

Preparation

Preheat oven to 425°F.

Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and EVOO and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425°F and 30 minutes at 375°F.

The Tools You'll Need

You May Also Like

Get the taste of deviled eggs with the simplicity of egg salad! The secret is...
Why buy lunch kits at the store when you can pack up this healthy chicken...
Enjoy summer's best from the farmer's market with a spinch salad adorned with fresh basil...