Rosemary-Lemon Cornish Game Hens With Roasted Potatoes

Categories: Chicken, Cooking Light, Main Dish

Ingredients

• 2 teaspoons crushed dried rosemary
• 1/2 teaspoon salt , divided (or to taste)
• 1/4 teaspoon black pepper , divided (or to taste)
• 2 (1 1/4 lb) Cornish hens
• 1/2 lemon , halved
• 2 cups cubed yukon gold potatoes or 2 cups red potatoes
• 2 teaspoons olive oil

Directions

1. Preheat oven to 375°; in a small bowl, combine the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper.

2. Remove and discard the giblets from the hens; rinse hens with cold water; pat dry.

3. Remove skin, trim excess fat.

4. Work with 1 hen at a time: place 1 lemon piece in the cavity of the hen, tie ends of legs together with twine.

5. Lift wing tips up and over back; tuck under hen (repeat with remaining hen and lemon piece).

6. Rub hens with rosemary mixture.

7. Place hens, breast side up, on a broiler pan coated with cooking spray.

8. Toss potato with oil; sprinkle with remaining salt and pepper; arrange potatoes around hens.

9. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.

10. Remove twine from lets; bake at 375° for 1 hour or until thermometer reads 180°.

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