3 Baked Hens....

So Chicken is always a good thing and so for the shoot I decided to do 3, count them.... 3 baked chickens.. it is just to dard to decide on one recipes. I love to grill and bake and roast and well just about everything..

3 Baked Hens

INGREDIENTS

3 ..... 4 lb chickens (of course you can do just one)

Olive oil

Salt and freshly ground pepper

1 lemon

1 apple

1 onion

1 bunch fresh thyme

1 bunch fresh basil

1 bunch fresh cilantro

1 Preheat oven to 400°F. Rinse chicken in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil

over all of the chicken in the roasting pan. Cut up lemon (for next hen apple and last hen onion) then stuff the bird with the lemon wedges. Next you will take the fresh thyme and put several pieces inside the bird with the lemon... take several more and gently place under the skin on breast side of bird. carefully separating skin from meat as you go. don’t tear the skin, as the breast will dry out. (repeat this process with basil and apple for hen # 2 and cilantro and onion for hen # 3) close the bird up tight with dampened wooden skewers or tying the legs together.. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chickens aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.