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Ingredients
- Â Â Cornish hen
- 1 bn Thyme and rosemary
- 2 lb Baby bliss potatoes
- 2 lb Patti pan squash
- 1 lb Baby peeled carrots
- 3 x Red peppers
- 1 c. Butter
- 1 bn Chives
- 5 x Cloves Garlic & Shallots
Directions
- Wash hens and dry. Soften butter and add in 1 bunch minced chives and 2 cloves minced shallot.
- Stuff the cavity of the hen with thyme and rosemary. Save some thyme and rosemary for roasting pan. Take softened butter and spread a Tbsp. in under the breast of the hen. Put birds on a rack in a roasting pan and add in potatoes which have been seasoned with salt and pepper. Also add in baby carrots and 3 red peppers which have been seasoned and cut into quarters.
- Add in the remaining herbs and garlic and shallots to pan and roast for 25 min at 375 then add in the squash to the pan. Baste the hen with the left over herb butter and finish cooking 25 - 30 min.
- Yield: 6-8
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