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1
Combine lemon juice, rind, shallot, 1/2 cup olive oil, and thyme in a large baking dish.
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2
Add hens and rub with the marinade, inside and out.
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3
Cover and marinate in the refrigerator for at least 1 hour, or up to 4.
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4
Remove from marinade, wipe any excess marinade off, and season with salt and pepper.
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5
Preheat oven to 375 degrees F. Heat 2 tablespoons of the oil in 2 separate saute pans over medium-high heat.
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6
Sear the hens in separate pans until golden brown on all sides.
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7
Transfer the hens to a large roasting pan and roast in the oven for 45 to 50 minutes or until cooked through.
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8
Remove the hens to a platter and let rest.
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9
Place the roasting pan over 2 burners on top of the stove set at medium-high heat.
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10
Degrease the pan leaving only 2 tablespoons of the drippings.
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11
Add the minced shallots to the roasting pan and cook until lightly golden brown.
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12
Add the wine and cook until reduced.
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13
Add the stock, lemon segments, and finely grated zest and cook until reduced by half.
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14
Add the 1 tablespoon thyme and season with salt and pepper, to taste.
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15
Serve with Roasted Brussels Sprouts with Serrano Ham.
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16
Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a medium saute pan over medium-high heat.
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17
Add the ham and cook until golden brown and crisp.
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18
Remove with a slotted spoon to a plate lined with paper towels.
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19
Toss the Brussels sprouts with the remaining oil and place in a medium roasting pan and season with salt and pepper, to taste.
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20
Roast until just cooked through, about 20 minutes.
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21
Add the ham and stir to combine.
