Roasted Potatoes and Hens

By DrChef

Splitting the hens and slicing the potatoes will cut their cooking time. Servings: 4
Per serving: 570 calories, 40 g carbs, 32 g protein, 170 mg chol, 30 g fat

Ingredients

• 2 About 2 Tbsp olive oil
• 2 lbs. Idaho potatoes, peeled
• 8 cloves garlic, crushed
• 4 rosemary sprigs
• 2 Cornish hens, split lengthwise
• Salt and pepper
• Optional: 20 grape tomatoes, halved, balsamic vinegar, and more olive oil

Details

Servings 4
Adapted from parade.com

Preparation

Step 1

1. Line two rimmed baking sheets with nonstick foil. Slice the potatoes into 1/8-inch-thick rounds; toss with 1 Tbsp of oil. Arrange in overlapping rows on one baking sheet. Season with salt and pepper; top with garlic and rosemary. Roast at 450ºF for 40 minutes or until brown-edged and cooked through.

2. When the potatoes go into the oven, rub the hens with 1/2 Tbsp oil, salt, and pepper. Place, cut side down, on other sheet. Roast for 25 to 30 minutes or until cooked through.

3. If desired, toss tomatoes with a little balsamic and oil and spoon over the hens.