Rosemary-Lemon Cornish Hens with Roasted Potatoes - CL

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)

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
Preparation

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.



Nutritional Information
Calories:372 (28% from fat)
Fat:11.4g (sat 2.4g,mono 5.5g,poly 2.1g)
Protein:41.8g
Carbohydrate:24.1g
Fiber:2.7g
Cholesterol:180mg
Iron:3mg
Sodium:702mg
Calcium:47mg
Jean Kressy, Cooking Light, NOVEMBER 2002