Rosemary-lemon Cornish Game Hens With Roasted Potatoes

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 2
• 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

Recipe

• 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°.