Roasted Hen With Tomatoes And Olives

Roasted Hen With Tomatoes And Olives

Ingredients:
1 hen about 4 lb (1.8 kg)
1 1/2 lb diced, canned tomatoes
4 oz (100 g) pitted olives
1 cup white wine

Directions:
For the marinade: the juice and zest of 1 lemon, 1 crushed chili pepper, 2 cloves pressed
garlic, 1 teaspoon rosemary, ground black pepper and salt to taste, 4 tablespoons oil
Way of preparation:
Prepare the marinade. Place all ingredients in a bowl and mix well. Rub the hen inside and
out with the prepared marinade. Leave it to stand in refrigerator 4-5 hours. Then put it in a
deep tray. Add the tomatoes, wine, olives and salt to taste. Cover the tray tightly with a lid
or aluminum foil. Preheat the oven to 392° F (200°C). Place the tray in the oven. Leave
the hen to bake for 2-3 hours. Before removing it from the oven, remove the cover (foil)
and then finish cooking for 10 minutes. Serve the whole hen warm in a large dinner plate.
Cut it in portions and serve it with some of the sauce.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives