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1
Pre-heat oven to 400 degrees with cast iron skillet in the oven while its pre-heating.
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2
To prepare the hens, gently pull the legs out and away from the body so that they become dis-jointed and lie flat on either side of the body.
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3
Rub 1/2 tablespoon olive oil all over each hen.
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4
Sprinke each with seasoning blend to taste outside and inside the cavity; set aside.
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5
Wash the potatoes and toss them into a bowl with about 1/2 of water.
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6
Cover and cook for 2 minutes on high in the microwave.
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7
Discard water and set aside.
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8
Remove the pan from the hot oven and drop bacon pieces onto one half of the pan.
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9
Place the chickens into the other half of the pan, breast up.
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10
Make sure to place the legs and thighs flat against the bottom of the pan.
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11
Put the skillet back into the oven and cook for 15 minutes.
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12
Remove the pan from the oven, brush breasts with a few dabs of the bacon drippings.
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13
To the pan add the potatoes and garlic slices over 1/2 of the bacon pieces and the brussels sprouts over the other half of the bacon pieces.
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14
Toss the potatoes and brussel sprouts with the bacon pieces to coat them in some of the fat.
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15
Put the pan back into the oven and lower the heat to 350 degrees.
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16
Continue to cook for 45-50 minutes longer or until the juices from the legs and thighs run clear when pierced.
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17
Serve with pan juices.
