Lemon Crumb Cornish Hens with potatoes and roasted onions and peppers- 10 points

By Rander9576

10 points

Ingredients

• yields 4 servings
• 1 cup bread crumbs
• 1 Tbsp grated Parmesan cheese
• 1 Tbsp parsley, fresh, minced
• 3 tsp lemon zest, grated
• 2 pound(s) skinless Cornish game hen, or skinned and halved. 2 (1-pound)
• 2 Tbsp Dijon mustard
• 1 pound(s) uncooked red potato(es), small, whole
• 9 oz baby carrots, about 2 cups
• 2 medium leek(s), cut in half lengthwise, root end intact, and cleaned
• 1 Tbsp olive oil, extra-virgin
• 1 Tbsp thyme, fresh, chopped
• 1/2 tsp table salt
• 1/4 tsp black pepper, coarsely ground

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400°F. Spray an 11 x 16-inch roasting pan with olive-oil nonstick spray.
Combine the bread crumbs, cheese, parsley, and lemon zest in a medium bowl; set aside.
Brush the top of the hens with the mustard, then top with the bread crumb mixture, pressing gently so the crumbs adhere to the hens. Place the hens in the roasting pan; spray the tops lightly with olive-oil nonstick spray.

Toss onions, potatoes and peppers in olive oil and sprinkle with salt and pepper.

Arrange the vegetables around the hens in the roasting pan. Bake until an instant-read thermometer inserted in the thigh of the hens registers 180°F and the vegetables are tender and browned, about 45 minutes. Yileds 1⁄2 hen and 1⁄4 of vegetables per serving.