Sunday Dinner Easy Roast Chicken
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||0 %|
|Saturated Fat 3g||0 %|
|Cholesterol 113g||0 %|
|Sodium 67mg||0 %|
|Total Carbs 3g||0 %|
|Dietary Fiber 1g||0 %|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|2||PERDUE® Fresh Whole Cornish Hens, Twin Pack|
|Salt and ground pepper to taste|
|1||tablespoon New Mexican ground red chile|
|1||tablespoon canola oil|
|1||lime, cut into wedges|
Prepare outdoor grill for cooking or preheat broiler. Split hens in half lengthwise.
TIP: New Mexican ground red chile is available in the dried spice section of many supermarkets. Commercial chili powder, which contains cumin and other spices, is an acceptable substitute.
|2||In small bowl, combine salt, pepper and ground red chile. Rub hens with oil and rub in salt, pepper and chili mixture.|
|3||Grill or broil 20 to 25 minutes, turning 2 to 3 times during cooking until hens are a rosy brown and juice run clear when thigh is pierced. A meat thermometer inserted in thickest part of thigh should register 180°F. Serve hens with lime wedges.|