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Rosemary-Lemon Cornish Hens with Roasted Potatoes

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

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

  5. 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.

Cook's Notes

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 www.choosemyplate.gov.