Sunday, January 16, 2011

I Heart Cooking Clubs : Roasted Citrus-Herb Chicken

I'm finally back to cooking with Giada but most of all cooking with the I Heart Cooking Clubs Group which I really enjoy very much.
I finally even got a book by Giada (Giada at home) and what could I easily roast if not a chicken ?

Actually the recipe called for game hens which I do not really know what they are (not guinea hens right ?) But lenghtening the cooking time was allowed so here comes the chicken !

I the original recipe Giada suggests a crouton salad with the roast but I opted for patate al forno which are a sure hit with the kids.

The raw chicken gets scrubbed with orange and lemon zests, shallots, olive oil, thyme and mint and salt an pepper.
It is then roasted with marsala, broth, orange and lemon juice and raisins.

It was great you should try !
I even found the recipe here so you can read it in proper English...


  • 2 (1 1/2 to 2-pound) Cornish game hens
  • 1/4 cup olive oil
  • 2 shallots, minced
  • 2 tablespoons orange zest, from 2 medium oranges
  • 2 tablespoons lemon zest, from about 3 lemons
  • 2 tablespoons chopped fresh thyme leaves
  • 3 tablespoons chopped fresh mint leaves
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1 teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 cups low-sodium chicken stock
  • 2 tablespoons Marsala wine or dry sherry
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1/4 cup dried cranberries or currants
  • 2 teaspoons all-purpose flour
  • 2 tablespoons unsalted butter, at room temperature


Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.

Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boilover medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.

To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.

Cook's Note: Reserve 1/4 cup of the citrus-herb sauce for theCrouton Salad.


Deb in Hawaii said...

It's so nice to have you cooking with us again. ;-) The chicken looks delicious and I am loving the potatoes you served with it too--perfect comfort food.

bella (roz) said...

The combination of citrus and herbs with chicken is always delightful! I'm sure that this was very enjoyable!

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♥The Sweet Life♥ (Alessandra) said...

Ciao! This looks really good!

Natashya KitchenPuppies said...

Love the zesty chicken, great pick! Looks mouth-watering delicious.

Anonymous said...

imparato molto

Couscous & Consciousness said...

Natalia - this looks wonderful - I love roast chicken, and am always looking for new ways of preparing it so will definitely be trying this variation. Thanks for sharing it with us.
Sue xo

Kim said...

So nice to have you cooking with us again! I love that you made the citrus-herb chicken. It looks incredible :) This is one that I will have to make.

Ivy said...

The chicken sounds really delicious and I would definitely prefer roasted potatoes as well.