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.
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- 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.
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