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1
Rinse hens; pat dry with paper towels.
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2
If you like, sprinkle salt inside the body cavity.
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3
Pull neck skin to the back and fasten with small skewer.
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4
Tie drumsticks securely to the tail.
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5
Twist wing tips under the back.
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6
Place hens, breast up, on a rack in a shallow roasting pan.
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7
Cover hens loosely with foil.
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8
Roast in a 375 degree oven for 30 min.
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9
Meanwhile, prepare Honey Glaze.
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10
Place mushrooms and zucchini in a small baking dish.
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11
Spoon about 1/2 c. of the Honey Glaze over vegetables.
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12
Cover dish and place in oven next to hens.
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13
Remove foil from hens.
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14
Continue roasting about 45 min more or possibly till drumstick can be twisted easily in the socket and vegetables are tender.
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15
Remove vegetables from oven.
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16
Spoon remaining glaze over hens; roast 5 min more.
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17
To serve, place hens or possibly dinner plates; serve with vegetables and glaze.
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18
Serve with rice.
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19
Honey Glaze: In a small saucepan cook 1/2 c. finely minced red sweet pepper and 1/4 c. finely minced onion in 1 Tbsp.
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20
butter till tender.
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21
Combine 1/4 c. apple juice and 1/2 tsp.
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22
cornstarch; add in to saucepan with 1 Tbsp.
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23
honey.
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24
Stir in 1/4 tsp.
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25
each of dry, crushed rosemary, marjoram, thyme and pepper.
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26
Cook and stir over medium heat till thickened and bubbly.
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27
Cook 2 min more.
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28
Remove from heat.
