Cornish hensabout 700g each, or 1 whole chicken (1.3 kg)2
shallots5
potatoesmedium-sized6
parsleyfresh, finely chopped, or mixed with cilantro~¼ cupsest.
lemon½
Greek yogurtplain4 tbsp
olive oilto taste, plus extra for the pan~¼ cupsest.
tomato paste
1 tbsp
garlic clovesminced3
salt~1½ tspest.
black pepper~1 tspest.
turmeric~1 tspest.
smoked paprika~1½ tspest.
Herbes de Provence~2 tspest.
roasted garlic and roasted pepper seasoning~1 tspest.
water150 ml
Steps
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1
Finely chop fresh parsley (or cilantro, or a mix of both) and set aside.
2
In a large bowl, squeeze in the juice from half a lemon, add minced garlic and tomato paste, and mix together.
3
Add 4 tablespoons of plain Greek yogurt and a generous pour of olive oil.
4
Season with salt, black pepper, turmeric, smoked paprika, Herbes de Provence, and roasted garlic and pepper seasoning.
5
Add the chopped parsley, pour in 150 ml of water, and stir thoroughly until the marinade is well combined and homogeneous.
6
Cut 5 shallots into thin strips. Drizzle olive oil in a large baking dish, arrange the shallot strips, and spoon 2–3 tablespoons of marinade over them.
7
Slice 6 medium potatoes thinly into rounds and arrange them in neat rows over the shallots, ensuring each slice has its own space.
8
Pour the marinade generously over the potato slices. Taste the marinade first to ensure it is well balanced.
9
Cut the 2 Cornish hens in half and place them directly on top of the potatoes, then pour all remaining marinade over the chicken.
10
Dampen parchment paper, wring it out, and lay it over the dish, then cover with aluminum foil. This helps the potatoes cook gently while keeping the chicken tender and juicy.
11
Place in a preheated 200°C (400°F) oven and bake for 30 minutes.
12
Remove the dish, take off the paper covers, and continue roasting for 40–45 minutes until the chicken is golden brown and the skin is crispy.
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