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Roasted Citrus Herb Game Hens with Vegetables
THE ORGANIC KITCHEN12Ingredients
90Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 lb. game (hens, room temp)
- 2 shallots (medium, peeled and quartered)
- 6 carrots (peeled and sliced into 2" pieces, I used rainbow carrots)
- 2 potatoes (medium size rose, cut into 1 1/2 inch chunks)
- 2 Tbsp. olive oil
- 1/4 cup butter (room temp, can be subbed with ghee)
- sea salt
- pepper
- 1 tsp. fresh thyme (leaves stripped and chopped)
- 3 sprigs rosemary (1 sprig leaves chopped, 2 left whole)
- 3 cloves garlic (one minced, the other two left whole)
- 1/2 lemon (zest of, cut other half into wedges)
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