Cornish Game Hens With Artichokes And Potatoes

1. 1

   Preheat oven to 450 degrees F.

2. 2

   In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.

3. 3

   Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.

4. 4

   Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.

5. 5

   Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs.

6. 6

   Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise.

* Per serving · 4 servings · Values may vary.

No additional tips available.