Active Time
20 MIN
Total Time
1 HR 35 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 400°. In a medium roasting pan, toss the focaccia, artichokes, parsley and thyme with 2 tablespoons of the olive oil and 2 tablespoons of the chicken stock. Season with salt and pepper.

Step 2    

Rub the hens with the remaining 1 tablespoon of olive oil and season with salt and pepper. Sprinkle the hens all over with the paprika. Place a roasting rack over the focaccia mixture and set the hens on the rack. Roast the hens for about 1 hour, until the juices run clear when an inner thigh is pierced. Let the hens rest on the rack for 10 minutes.

Step 3    

Tip the hens to release any juices from the cavities into the pan. Transfer the hens to a carving board. Add the remaining 6 tablespoons of chicken stock to the pan and toss to combine. Using a sharp, heavy knife, cut the hens in half through the breast bone. Spoon the dressing onto plates, set the hen halves on top, breast sides up, and serve.

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