Rosemary-Lemon Cornish Game Hens With Roasted Potatoes |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 2 |
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From Cooking Light Ingredients:
2 teaspoons crushed dried rosemary |
1/2 teaspoon salt, divided (or to taste) |
1/4 teaspoon black pepper, divided (or to taste) |
2 (1 1/4 lb) cornish hens |
1/2 lemon, halved |
2 cups cubed yukon gold potatoes or 2 cups red potatoes |
2 teaspoons olive oil |
Directions:
1. Preheat oven to 375°; in a small bowl, combine the rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Remove and discard the giblets from the hens; rinse hens with cold water; pat dry.
3. Remove skin, trim excess fat.
4. Work with 1 hen at a time: place 1 lemon piece in the cavity of the hen, tie ends of legs together with twine.
5. Lift wing tips up and over back; tuck under hen (repeat with remaining hen and lemon piece).
6. Rub hens with rosemary mixture.
7. Place hens, breast side up, on a broiler pan coated with cooking spray.
8. Toss potato with oil; sprinkle with remaining salt and pepper; arrange potatoes around hens.
9. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
10. Remove twine from lets; bake at 375° for 1 hour or until thermometer reads 180°.
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