Rosemary-Lemon Cornish Hens with Roasted 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.
Yield: 2 servings (serving size: 1 hen and about 3/4 cup potatoes)
More From Cooking Light
Amount per serving
- Calories: 372
- Calories from fat: 28%
- Fat: 11.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 2.1g
- Protein: 41.8g
- Carbohydrate: 24.1g
- Fiber: 2.7g
- Cholesterol: 180mg
- Iron: 3mg
- Sodium: 702mg
- Calcium: 47mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes