Roasted hen with carrots, mac and cheese with chickpeas and lentil pasta.
Recipe is for a whole chicken so I divided every by half including the cook time for a hen. Rub salt and pepper inside the chicken then fill it out with fresh thyme, 6 garlic cloves, and one lemon sliced into four pieces.
Toss carrots, onion, and fennel with olive oil, salt, pepper, and spread them on the cooking pan.
Melt 2 tbsp of butter and rub it outside the chick and season with salt and pepper again. Place the chicken on top of the veggies and roast for hour and a half at 425F.
For the hen I used my toaster oven and cooked for 45 minuets.