You can easily vary this recipe by using thyme in place of rosemary or sprinkling ground red pepper and garlic powder over the potatoes.

Recipe by Cooking Light November 2002

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Chef'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.

Nutrition Facts

372 calories; calories from fat 28%; fat 11.4g; saturated fat 2.4g; mono fat 5.5g; poly fat 2.1g; protein 41.8g; carbohydrates 24.1g; fiber 2.7g; cholesterol 180mg; iron 3mg; sodium 702mg; calcium 47mg.
Advertisement