Herb Roasted Cornish Game Hens (Sandra Lee) |
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Prep Time: 12 Minutes Cook Time: 55 Minutes |
Ready In: 67 Minutes Servings: 4 |
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Ingredients:
1 tablespoon grill seasoning |
1/2 cup red wine vinegrette dressing |
1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs |
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs |
1 teaspoon chopped fresh thyme leaves, plus 4 sprigs |
1 teaspoon chopped fresh parsley leaves, plus 4 sprigs |
4 cornish game hens, rinsed |
1 lemon, cut in quarters |
1 (16-ounce) bag baby carrots |
1 (16-ounce) bag frozen pearl onions, thawed |
1/2 pound red potatoes, cut into small chunks |
salt and fresh ground black pepper |
Directions:
1. Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
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.
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