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Rinse the hens well under cool running water. Pat them dry with paper towels.
Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.
Cook's Note: to check the temperature, insert an instant read thermometer in the thickest part of the breast, avoiding any bones.
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Sweet Potato Salad
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By iampidus
Coral Springs, FL
on November 23, 2011
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I am a big fan of these little birds. Delicate flavor, smooth texture, no poultry or gamey lingering aftertaste. This recipe is simple and with the right (fresh ingredients you can really create a wonderful centerpiece for your dinner table. I tried this dish 2 ways: whole and split. Split allows you to really get a great sear on surface of the bird. Whole, yes you can still sear but it will require a little frying pan finesse. I tried the whole because I wanted to serve a "miniature turkey" looking dish and when baking I made sure to baste as I would a regular turkey, but in actuality it doesn't really take that long to bake in the oven. Try it under the "broil" setting for a nice char, baste often to maintain an even color tone. YUMMM, great tasting easy recipe. Can't really screw this one up.
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