Directions:
- Preheat oven to 450°F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.
- Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.
- Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.3 Kcal (2446 kJ) | ||
| Calories from fat | 176.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 30% | |
|---|---|---|---|
| Cholesterol | 333.16mg | 111% | |
| Sodium | 379.17mg | 16% | |
| Potassium | 1255.57mg | 27% | |
| Total Carbs | 21.02g | 7% | |
| Sugars | 15.07g | 60% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 70.59g | 141% | |
| Vitamin C | 91.9mg | 153% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.5mg | 20% | |
| Calcium | 106.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 95.24 Kcal (399 kJ) | ||
| Calories from fat | 28.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 30% | |
|---|---|---|---|
| Cholesterol | 54.3mg | 111% | |
| Sodium | 61.8mg | 16% | |
| Potassium | 204.65mg | 27% | |
| Total Carbs | 3.43g | 7% | |
| Sugars | 2.46g | 60% | |
| Dietary Fiber | 0.51g | 13% | |
| Protein | 11.51g | 141% | |
| Vitamin C | 15mg | 153% | |
| Iron | 0.6mg | 20% | |
| Calcium | 17.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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