Ingredients:

  • 1 whole hen (approximately 3-4 lbs / 1.36-1.81 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt and black pepper (to taste)
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh thyme, chopped (30 ml)
  • 8 oz wild mushrooms (such as chanterelles, morels, or shiitakes) (227 g)
  • 2 tablespoons unsalted butter (30 g)
  • 1 small shallot, finely chopped
  • 1/2 cup chicken broth (120 ml)
  • 1 tablespoon fresh parsley, chopped (15 ml)

Instructions:

  1. In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, fresh thyme, salt, and pepper.
  2. Rub the marinade thoroughly over the hen, ensuring to coat under the skin where possible. Cover and refrigerate for at least 30 minutes or overnight.
  3. Preheat the oven to 375°F (190°C).
  4. In a skillet, melt butter over medium heat. Add chopped shallots and sauté until translucent.
  5. Add wild mushrooms, sauté until they soften, about 5-7 minutes. Pour in chicken broth and let simmer until slightly thickened.
  6. Stir in fresh parsley and season with salt and pepper to taste. Set aside.
  7. Place the marinated hen in a roasting pan. Tie the legs with twine if desired. Roast for about 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
  8. Let rest for 10 minutes before carving. Serve with the mushroom medley spooned over the top.