Servings: four to six.
Try substituting lemon-flavored olive oil for the lemon juice and oil mixture at the end of the recipe.
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This was just okay. I didn't find that the chicken picked up much flavor from the rubbing of herbed olive oil. All in all, a bit bland, but still simple for summertime fare.
I like this recipe because I can prepare the chickens the day before or earlier in the day and then just put them in the oven to cook while I'm entertaining guests. I also like them because a whole cornish hen is often too much for a dinner party with several courses. One-half is just right when you are serving a first course and a dessert. They look very pretty on the plate with roasted potatoes and asparagus.
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