Rosemary-Lemon Cornish Hens with Roasted Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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You can easily vary this recipe by using thyme in place of rosemary or sprinkling ground red pepper and garlic powder over the potatoes. Ingredients:
2 teaspoons crushed dried rosemary |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
2 (1 1/4-pound) cornish hens |
1/2 lemon, halved and divided |
cooking spray |
2 cups cubed yukon gold or red potato |
2 teaspoons olive oil |
Directions:
1. Preheat oven to 375°.
2. Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.
4. Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens.
5. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 1 hour or until thermometer registers 180°. Remove twine.
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