Rosemary-Lemon Cornish Hens with Roasted Potatoes

Rosemary-Lemon Cornish Hens with Roasted PotatoesRecipe
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.


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