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Ingredients
- 2 tsp crushed dry rosemary
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 2 x (1-1/4-lb.) Cornish hens
- 1/2 x lemon, halved and divided
- Â Â Cooking spray
- 2 c. cubed Yukon gold or possibly red potato
- 2 tsp extra virgin olive oil
Directions
- You can easily vary this recipe by using thyme in place of rosemary or possibly sprinkling grnd red pepper and garlic pwdr over the potatoes.
- Preheatoven to 375 degrees. Combine crushed dry rosemary, 1/4 tsp. salt, and 1/8 tsp. pepper. Remove and throw away giblets from hens. Rinse hens with cool 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 mix. Place hens, breast sides up, on a broiler pan coated with cooking spray. Toss potato with oil; sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Arrange the potato around hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
- Remove twine. Bake at 375 degrees for 1 hour or possibly till thermometer registers 180 degrees.
- Yield: 2 servings (serving size: 1 hen and about 3/4 c. potatoes).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 2 servings | |
| Calories 153 | |
| Calories from Fat 44 | 29% |
| Total Fat 5.04g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Potassium 708mg | 20% |
| Total Carbs 25.54g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.69g | 1% |
| Protein 3.01g | 5% |
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