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1
Preheat the oven to 425F.
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2
Rinse the hen under cold running water, then pat dry with paper towels.
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3
Remove the packet of giblets, if there is one, and discard or save for another use.
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4
Rub the hen with 1 teaspoon of the butter, then sprinkle generously with salt and pepper inside and out.
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5
Loosen the skin over the breasts and tuck one of the rosemary sprigs under the skin on each side.
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6
Shake the pineapple juice well, remove the paper exterior from the can, rinse, and dry the can.
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7
Use a can opener to completely remove the top of the can.
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8
Pour half of the pineapple juice into another container and reserve for another use.
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9
(Or drink it while you cook!)
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10
Spray the cans exterior with cooking oil spray.
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11
Set the can in the middle of a small, oven-proof skillet and set the hen on top of it, carefully working the can into the hens cavity without spilling the juice.
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12
Scatter the potatoes around the hen, season them with salt and pepper, drizzle with the olive oil, and scatter the leaves from the remaining rosemary sprig around them.
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13
Roast the hen for 30 to 40 minutes, until it is nicely browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh reads at least 165F.
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14
Remove from the oven, use oven mitts or tongs to remove it from the pineapple juice can, and transfer the hen to a serving plate; let it rest for about 10 minutes.
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15
If the potatoes are not fork-tender, return the potatoes to the oven to continue cooking while the hen rests.
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16
While the hen is resting, pour the contents of the pineapple juice can into a small saucepan set over medium-high heat.
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17
Add the lime juice and remaining 1 teaspoon butter.
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18
Bring to a boil and let it bubble away until it has reduced to a syrupy glaze, about 10 minutes.
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19
Cut the hen in half with a sharp chefs knife or poultry shears, and scatter the roasted potatoes around it.
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20
Drizzle the hen with the pineapple-lime glaze, and eat it while its hot.
