SAGE, MUSTARD AND BALSAMIC ROASTED CHICKEN
Steps:
- Preheat oven to 400 degrees. Push 3 sage leaves under the loose skin of each hen and transfer to a shallow, non-metallic dish. Place the oil, mustard, vinegar, salt and pepper in a bowl and stir to combine. Pour the mustard marinade over the hens and coat thoroughly. Allow to marinate in fridge for 30 minutes. Place hens on a wire rack in a metal baking dish. Toss the shallots with the remaining oil and place in bottom of dish. Roast for 15-20 minutes or until the hens are golden and cooked through and onions are tender.
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