Healthy Recipes

Directions

1. Heat pumpkin seeds

   In a large skillet over medium heat, add 3 tablespoons olive oil, the pumpkin seeds, ½ teaspoon salt (no salt needed if you are using pre-salted seeds), and 1 teaspoon paprika.

2. Cook seeds

   Cook seeds for about about 5 minutes, stirring occasionally until the seeds begin to lightly brown and become aromatic. Be careful not to burn them.

3. Cool seeds

   Remove from the heat and let cool completely.

4. Pureé

   Transfer the seeds and oil to a food processor or blender, add ½ cup water, the parsley, green onion, lemon juice, and pulse until pureéd.

5. Set pesto side

   Remove about 3 tablespoons of the pesto for the hens and set aside the rest for serving.

6. Loosen hen breast

   Slide your fingers under the breast skin of each hen to loosen.

7. Add pesto

   Slide 2 heaping teaspoons of the pesto under the skin of each hen and rub the pesto all over.

8. Mix additional seasonings

   In a separate bowl, mix the garlic, 2 tablespoons olive oil, 1 teaspoon paprika, and lemon zest, then rub all over the outside of the hens.

9. Refrigerate

   Refrigerate, uncovered, at least 2 hours or overnight.

10. Preheat oven

    Preheat oven to 400º.

11. Place hens in oven

    Put the hens on a rack in the lower half of the oven in a shallow roasting pan or rimmed baking sheet breast side up.

12. Roast

    Roast, rotating the pan halfway through until the skin is golden brown, and a thermometer inserted into the thickest part of the thigh register degrees 164º, and the juices run clear—about 1 hour. Let rest 15 minutes.

13. Serve

    Serve with the reserved pesto on the side.