attosa
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This is a nice twist on roasted hens featuring lovely flavours from Cuba! The hens will sit in the marinade for about 4 hours, infusing the awesome spices and making the meat super tender. Baking them on a bed of sliced onions also provides great flavour, and makes a great onion topping once finished. I love these hens alongside roasted veggies and rice. Enjoy!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes plus marinating time
Yield: 2 large servings
Ingredients:
- 1/3 cup olive oil
- 4 cloves minced garlic
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- juice of 3 large lemons
- 1 large onion, peeled and sliced
- salt and pepper
- 3 Tbsp chopped cilantro for garnish
Steps:
- In a large bowl, add olive oil and minced garlic. Use a fork to crush garlic to permeate the oil with its juices.
- Mix in oregano, cumin, and 1 teaspoon salt. Squeeze in the juice of 3 lemons.
- Place hens inside a big resealable plastic bag, then pour in the marinade. Get all the air out and seal it. Allow to marinate for at least 4 hours.
- Preheat oven to 425 F. Grease a baking sheet and add sliced onions. Season with a bit of salt and pepper.
- Place hens on top of the bed of onions and sprinkle with some pepper. Roast in preheated oven for 30 minutes. Reduce heat to 375 F, then roast an additional 20 to 30 minutes, until internal temperature registers at 165 F.
- Use a wooden spoon to scrape up roasted onions and place on top of hens. Sprinkle with chopped cilantro.
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