Herb Roasted Cornish Game Hens |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Recipe courtesy Sandra Lee. Haven't made this yet, but it certainly sounds and looks good. Serve with a green salad with red wine viniagarette dressing. Ingredients:
1 tablespoon mccormick grill seasoning |
1/2 cup red wine vinaigrette dressing |
1 teaspoon fresh rosemary leaf, chopped, plus |
4 sprigs rosemary |
1 teaspoon fresh oregano leaves, chopped, plus |
4 sprigs oregano |
1 teaspoon fresh thyme leave, chopped plus |
4 sprigs thyme |
1 teaspoon fresh parsley leaves, chopped, plus |
4 sprigs parsley |
4 cornish hens, rinsed |
1 lemon, cut in quarters |
16 ounces baby carrots |
16 ounces frozen pearl onions, thawed |
1/2 lb red potatoes, cut into small chunks |
salt and fresh ground black pepper |
Directions:
1. Preheat the oven to 350 degrees F. Line a roasting pan with foil.
2. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
3. In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.
|
|