Spit roasted cornish hen, fingerling potatoes with roasting jus, herbed mixed greens
Small chickens spit roasted in the oven over fingerling potatoes cooked in the roasting jus and accompanied by a mixed greens salad, tarragon and dill vinaigrette.
IngredientsRecipe for 4 persons
For the roasted Cornish hens and potatoes
For the mixed greens
- Vegetable oil
- Salt and pepper
Preparation time: 75 min
Preheat your four at 400 °F
- General preparationCut a lemon into 8 pieces. Zestez the other lemon and juice. Chop half the thyme sprigs. Finely chop the dill and tarragon. Cut fingerling potatoes in two lengthwise.Toss fingerling potatoes with vegetable oil, season with salt and pepper and chopped thyme.
- Cornish hen and potatoes preparationSeason the chicken cavity with salt and pepper then add a few pieces of lemon, whole thyme sprigs and garlic cloves. Sprinkle outside of chicken with vegetable oil and salt and pepper. Tie the chicken with butcher's twine. Skewer the chicken on a spit to roast. Place fingerling potatoes on a baking sheet under the chicken so that the roasting juices of the chicken fall on the potatoes. Roast in the oven about 45 minutes or until the internal temperature at the heart of the thigh reads 165 F, or when pricked, the juice comes out completely translucent. Let stand 5 minutes before cutting the chicken in half so that each guest receives a breast and a thigh. Keep warm.
- Mixed greens preparationMix the lemon zest, lemon juice, chopped herbs, a pinch of salt and a drizzle of olive oil to create an herb vinaigrette. At the last minute, toss mesclun with the vinaigrette.
- To serveOn your plate, place a portion of fingerling potatoes, half a chicken on top and a small portion of mixed salad on the side.
If you do not have a spit roast, simply place your chicken on the baking sheet containing the potatoes to roast.