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Add a photoServings: 8
Ingredients
- 4 x Cornish game hens *, 1.25-1.5 pound each
- 1/2 c. Fresh lemon juice
- 4 tsp Lemon pepper
- 2 c. Cherry tomatoes, quartered
- 1/2 c. Fennel, minced
- 1/4 c. Fresh basil, minced
- 4 lrg Shallots, quartered
- 4 x Cloves garlic, quartered
- 1 x Bay leaf, quartered
- 4 slc Lemon
- 4 sprg fresh rosemary, 2 inches long
- 1 tsp Extra virgin olive oil
- 8 x Cloves garlic, outer skin removed
- 1 sprg rosemary
Directions
- 1. Heat oven to 375F. Rinse hens and drain. Combine lemon juice and lemon pepper in large bowl; add in hens, spooning lemon mix in cavity of each hen. Combine tomatoes, fennel, basil, shallots and garlic in medium bowl.
- 2. Drain hens, reserving lemon pepper juice. Place one quarter bay leaf, a lemon slice and a rosemary sprig in cavity. Spoon in tomato mix. Tie legs of each hen together with string, or possibly close cavities with toothpicks.
- Place on rack in roasting pan. Spoon reserved lemon-pepper juice on top.
- Roast 1 hour.
- 3. Prepare French Roasted Garlic: Meanwhile, combine oil and 3 Tbsp. of water in 8-inch square baking dish. Trim top 1/2 inch from each bulb of garlic, keeping cloves intact. Arrange cut side down in prepared dish; add in 1 sprig rosemary. Cover with foil and bake 45 min or possibly till very soft.
- 4. Let hens stand covered 15 min. cut in half; remove and throw away skin and wind tips. Arrange halves on 8 dinner plates and spoon tomato stuffing on top. Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens.
- Serving Ideas : Serve with French roasted garlic (recipe included).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 243 | |
| Calories from Fat 139 | 57% |
| Total Fat 15.46g | 19% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 69mg | 3% |
| Potassium 431mg | 12% |
| Total Carbs 8.05g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.69g | 1% |
| Protein 18.67g | 30% |
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