Pan-Roasted Game Hens with Lemon and Leeks

I love game hens. Eating and cooking them. Despite the name, these little chickens are not game birds—they’re just baby broilers. And the meat is exceptionally tender and juicy. I think pan roasting is one of the best methods of bringing out the succulent flavor of the hens. Which, by the way, are not necessarily female, again despite the name. Another misnomer for this tasty little bird.

Here, I used lemon—both juice and zest—along with leeks to complement the chicken. Roasted leeks have a wonderfully deep, caramelized flavor that pairs well with the slight tanginess of the lemon. That said, I used the leeks mostly to add a little earthy, oniony flavor to the dish. If you want to use them as more of a side dish, you may want to cut them into smaller pieces.

Note: One game hen serves two people, so if you don’t want to cook them whole and carve later, see the directions and photos below for easy steps in preparing them first.

For other game hen ideas, check out Pan-Roasted Game Hens with Pearl Onions and Piri Piri Game Hens.

Serves 4

Ingredients

• 1 garlic clove, finely chopped
• 4 tbsp olive oil, divided
• 3 tsp finely chopped lemon zest, divided
• 2 tsp finely chopped rosemary, divided
• sea salt
• freshly ground black pepper
• 2 game hens, giblets removed
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 2 medium leeks, white and light green parts only, halved crosswise, each half cut lengthwise in half

Lemon Zest, Rosemary, and Garlic

Trimmed Leeks 

Prepared Leeks 

Preparation

1. Combine the garlic, 2 tablespoons olive oil, 2 teaspoon lemon zest, and 1 teaspoon rosemary in a small bowl and season with salt and pepper.
2. Rinse the hens thoroughly and pat dry. Using kitchen shears, remove the tail and any excess skin and fat.
3. Lay the hens breast-side down on a work surface. Cut along each side of the backbones and remove them. Cut through the center of the breastbones to divide each hen in half.
4. Place a wire rack in a large, rimmed baking sheet and place the hen halves on it. Loosen the skin and rub the garlic mixture over the meat beneath it. Use any leftover to rub on the outside of the skin. Refrigerate 2-4 hours. Let stand at room temperature 30 minutes before continuing.

Rinse and pat dry 

Cut along the backbone of the trimmed hen 

Remove backbone 

Cut through the breast to halve 

Rub with marinade

1. Preheat the oven to 375° F.
2. Combine the chicken broth, lemon juice, remaining 1 teaspoon lemon zest, and remaining 1 teaspoon rosemary in a small saucepan and bring to a simmer. Cook 3 minutes and remove from the heat. Set aside.
3. Heat a large (at least 15-inch) ovenproof skillet, preferably cast-iron, over medium-high heat and brush with the remaining 2 tablespoons of oil.
4. Season the hens with salt and pepper and place skin-side down in the skillet. Cook, without turning, until the skin just begins to brown, 5 minutes.
5. Spoon 2 tablespoons broth mixture over the hens and place the skillet in the oven. Roast 20 minutes.
6. Remove the skillet from the oven and turn the hens skin-side up. Scatter the leeks around them and spoon another 2 tablespoons of the broth mixture over all. Roast until the hens’ skin is golden brown and the meat is cooked through, 20-25 minutes longer. Remove from the oven and let rest 5 minutes.

Chicken Broth Mixture

Hens Beginning to Sear 

Ready to Roast 

Halfway Through 

Leeks Added

Plate the hens and leeks, spooning the remaining broth mixture over all.

Pan-Roasted Game Hens with Lemon and Leeks

Pan-Roasted Fingerling Potatoes with Fried-Sage Butter

I love fingerling potatoes. Their small size, thin skin, and creamy texture make them perfect for pan roasting. Start cooking them on the stovetop, then pop them in the oven to finish roasting until the flesh is wonderfully tender and the skins are golden brown.

These little spuds are great with just salt and pepper, but for a little extra flavor and mmmm-factor, I tossed them with a bit of butter spiked with earthy, savory fried sage. Frying sage leaves takes all of 5 seconds, and they crisp up while cooling. Crumble them and mash them with softened butter and your potatoes (and guests) will be extra happy.

Also check out Roasted Smashed Potatoes with Mustard Vinaigrette or Roasted Petite Potatoes with Rosemary-Garlic Butter.

Serves 4 (easily doubled)

Ingredients

• 10 oz small fingerling potatoes (about 2 inches long) halved lengthwise
• olive oil for drizzling and brushing, plus 2 tbsp
• sea salt
• freshly ground black pepper
• 5 medium-small sage leaves
• 1-1/2 tbsp unsalted butter, softened at room temperature

Fingerling Potatoes

Sage Leaves

Preparation

1. Preheat the oven to 400° F.
2. Place the potatoes in a bowl and drizzle generously with olive oil. Season with salt and pepper and toss to coat.
3. Heat a cast-iron skillet over medium-high heat. Brush with olive oil and pour the potatoes into the skillet. Sear, stirring frequently, 8 minutes.
4. Transfer the skillet to the oven and roast until the potatoes are tender and golden brown, 14-15 minutes, stirring 2-3 times.

Ready to Cook 

Beginning to Cook

Ready to Roast 

Roasted Potatoes 

1. Meanwhile, heat 2 tablespoons of oil in a small skillet or saucepan until very hot but not smoking. Fry the sage leaves, stirring, 5 seconds. Transfer with a slotted spoon to a layer of paper towels (leaves will crisp as they cool). Season with salt and let cool completely.
2. Place the softened butter in a bowl and cut into small chunks. Finely crumble the sage leaves and sprinkle over the butter. Use a fork to mash the butter and sage together, combining well.
3. Remove the potatoes from the oven and dollop with teaspoons of sage butter. 

Beginning to Fry 

Fried Sage 

Crumble over Butter 

Fried-Sage Butter

Dollop Potatoes

Stir gently and serve hot.

Pan-Roasted Fingerling Potatoes with Fried-Sage Butter

Swordfish Skewers with Sweet and Sour Glaze

Meaty swordfish is great for skewering and searing (or grilling). Its mild flavor also makes it a good fish for pairing with a tasty sauce or glaze. Here, I went with a simple—and I mean simple—glaze with sweet and sour flavors and gooey texture that really sticks to the fish and vegetables.

You can combine several ingredients for a good mix of sweet and sour, but you can also go super easy: apricot preserves (sweet), fresh lime juice (sour). A little butter adds silkiness, and fresh rosemary brings a floral finish.

Tip: I served the skewers overtop pan-seared asparagus, but steamed rice would be a good accompaniment too.

Serves 2

Ingredients

• 1 garlic clove, finely chopped
• 1 tbsp olive oil, plus more
• 2 tsp soy sauce
• freshly ground black pepper
• 2 5-oz swordfish streaks (about 1-inch thick), each cut into 8 pieces
• 8 1-inch squares of red bell pepper
• 4 small wedges of onion
• sea salt
• 1 tbsp unsalted butter
• 1/4 cup apricot preserves
• 1 tbsp fresh lime juice
• 1/2 tsp finely chopped rosemary
• pan-seared asparagus, for serving (optional)

Prepared Swordfish

Glaze Ingredients

Preparation

1. Combine the garlic, 1 tablespoon oil, soy sauce, and black pepper in a heavy, sealable plastic bag. Add the swordfish and seal. Turn several times to coat. Refrigerate 1 hour.
2. Place the bell pepper and onion in a small bowl and drizzle with olive oil. Season with salt and pepper and stir gently to combine.

Fish in Marinade

Prepared Pepper and Onion

1. Heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter has melted, add the preserves and lime juice and cook, stirring frequently, until thickened, 4-5 minutes. 
2. Remove from the heat and stir in the rosemary. Season with salt and pepper, cover, and set aside.

Glaze Beginning to Cook

Beginning to Thicken

Sweet and Sour Glaze 

1. Remove the swordfish from the marinade, letting excess drip off (discard marinade). Divide the fish, bell pepper, and onion and thread onto 4 skewers (soaked in water 30 minutes, if wood), alternating pieces on each skewer.
2. Heat a heavy skillet (preferably cast-iron) or griddle over medium-high heat. Brush lightly with oil and sear the skewers, until browned on the bottom, 3-4 minutes. Turn the skewers and brush with some of the glaze.
3. Continue searing the skewers, turning a few times and brushing with additional glaze, until lightly charred and the fish is medium doneness, 5-6 minutes longer (or until desired degree of doneness).

Ready to Sear

Beginning to Sear 

After Turning 

Brushed with Glaze

Serve the skewers overtop pan-seared asparagus, if desired, and drizzle with any remaining glaze.

Swordfish Skewers with Sweet and Sour Glaze

Roasted Butternut Squash and Leek Strata

Autumn time is squash time, and roasting these beautiful fall beauties is one of the best ways to enjoy them. This simple vegetarian strata is both flavorful and hearty—a little cheesy too. I added leeks to provide a little earthy, savory, oniony flavor. Sweet butternut, savory leek, creamy Gruyere—easy, homey, and very autumn.

Tip: Cut the butternut squash into three pieces to make peeling and dicing easier.

Another tip: Leeks can hide a lot of dirt among their inner layers, so it's a good idea to expose as much of the inside as possible to rinse it clean. The easiest way to do that is to trim the leek (you use only the white and light green parts), then cut it crosswise to make more manageable pieces before cutting them lengthwise to expose the layers. Rinse the pieces, fanning out the layers (like the pages of a book), and you're ready to go.

Choose small leeks 

Trim to white and light green parts

Cut crosswise then lengthwise to clean

Serves 4

Ingredients

• olive oil, for oiling dish, plus more for drizzling
• 6 oz whole-wheat (or white) sourdough bread cubes (about 3/4-inch pieces)
• 12 oz peeled butternut squash cubes (about 3/4-inch pieces)
• 2 small leeks (white and light green parts only), cut crosswise in half, each half cut lengthwise in half, then thinly sliced
• 6 large eggs
• 2 garlic cloves, finely chopped
• 1 cup 2% milk
• 1 tbsp finely chopped sage
• sea salt
• freshly ground black pepper
• 3/4 cup shredded Gruyere cheese

Bread Pieces

Prepared Squash

Prepared Leeks

Preparation

1. Preheat the oven to 375° F. Lightly oil an 8 X 8-inch baking dish. Line a baking sheet with parchment paper.
2. Spread the bread cubes on the baking sheet and place in the oven. Toast until lightly browned, 9-10 minutes. Transfer the bread cubes to a large bowl.
3. Spread the squash cubes on the baking sheet and drizzle with olive oil, tossing to combine. Place in the oven and roast until beginning to soften, 15 minutes. Add the leek to the pan and stir with the squash. Sprinkle with salt and pepper and continue roasting until tender and lightly browned, 10 minutes. Transfer the squash and leek to the bowl with the bread cubes. 

Ready to Toast 

Toasted Bread

Squash Ready to Roast

After 15 Minutes

Leeks Added

Roasted Squash and Leeks

Squash-Bread Mixture

1. In another bowl, combine the eggs, garlic, milk, and sage and season with salt and pepper. Pour the egg mixture into the bowl with the bread mixture and stir lightly to combine.
2. Pour the mixture into the prepared baking dish and scatter cheese on top. Bake until the strata is creamy and the cheese is browned, about 25 minutes. Remove from the oven and let rest 10 minutes.

Egg Mixture

Egg Mixture Added to Bread Mixture 

Ready for Cheese

Ready to Bake

Baked Strata

Divide the strata among 4 bowls and serve hot.

Roasted Butternut Squash and Leek Strata