Cornish Hens with Veggies |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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It's easy to serve an elegant dinner when these nicely seasoned game hens with roasted vegetables are on the menu, remarks Arlene Lauritzen of Genoa, Illinois. This bountiful platter makes such a pretty presentation for a special occasion. Ingredients:
4 cornish game hens (20 to 24 ounces each) |
1/3 cup butter, melted |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1 tablespoon minced fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
2 pounds small red potatoes |
1 pound carrots, cut into 2-inch slices, optional |
Directions:
1. Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together. Combine butter, rosemary, parsley, salt and pepper; spoon over hens. Bake, uncovered, at 375° for 1 hour.
2. Meanwhile, peel a 1-in. strip around the center of each potato. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain; add to roasting pan.
3. Baste hens and vegetables with pan drippings. Bake for 15-20 minutes or until a meat thermometer reads 180° and vegetables are tender. Strain pan drippings and thicken for gravy if desired. Yield: 4 servings.
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