Rosemary-Lemon Cornish Hens with Roasted Potatoes

Rosemary-Lemon Cornish Hens with Roasted Potatoes Recipe
You can easily vary this recipe by using thyme in place of rosemary or sprinkling ground red pepper and garlic powder over the potatoes.


2 servings (serving size: 1 hen and about 3/4 cup potatoes)

Recipe from

Cooking Light

Nutritional Information

Calories 372
Caloriesfromfat 28 %
Fat 11.4 g
Satfat 2.4 g
Monofat 5.5 g
Polyfat 2.1 g
Protein 41.8 g
Carbohydrate 24.1 g
Fiber 2.7 g
Cholesterol 180 mg
Iron 3 mg
Sodium 702 mg
Calcium 47 mg


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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Jean Kressy,

Cooking Light

November 2002
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