Rosemary-Lemon Cornish Hens

By Judy1

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

Details

Servings 2

Preparation

Step 1

Preheat oven to 375°.

Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

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.

Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens.

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.