I made this on Saturday and both Mike and I loved this better than any roasted hen recipe that I have ever made. I stuffed it with Mike’s traditional stuffing and even added potatoes around it for him. For those of us who have to cook for others while trying to maintain our own low carb diet this is an option for you. This can be made in one dish and you won’t need to make a separate meal for yourself or your spouse.
Next time I make this I plan to add large pieces of cauliflower around the hen and to baste it with the butter and spices as well. Mike had 2 huge plates of this and then moaned on the couch holding his belly telling me it was all my fault. I think he is in denial and needs to take responsibility for his own eating habits. hahaha
- 1 large roasting hen
- 4 TBSP butter, melted
- kosher salt
- black pepper, ground
- Thyme leaves
Heat oven to 475 degrees. Place hen in the bottom of a large roasting pan. Baste with butter and sprinkle liberally with kosher salt, pepper and thyme leaves. Place hen in the oven uncovered and bake for 20 minutes. Lower oven temperature to 400 and continue to bake another 40 minutes. Baste hen with butter every 15 minutes. Place lid on pan and bake another 30 minutes or until hen appears to be completely cooked through. Allow hen to sit for 20 minutes outside of oven before slicing.