Cornish Hens Roasted With Sun-Dried-Tomato-And-Rosemary Butter

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Stir together the butter, tomatoes, rosemary, 1 teaspoon of salt, pepper and lemon juice.

3. 3

   Using 1 teaspoon of salt for each, salt and pepper the hens inside the cavity and over the skin.

4. 4

   Loosen the skin over the breasts and thighs to make pockets.

5. 5

   Place 2 tablespoons of butter mixture in each pocket.

6. 6

   Rub any remaining mixture over the outside of the hens.

7. 7

   Place the hens in a large roasting pan breast side down.

8. 8

   Roast for 20 minutes.

9. 9

   Lower the oven temperature to 375 degrees.

10. 10

    Roast until just cooked through, about 30 minutes longer.

11. 11

    Split the hens in half lengthwise.

12. 12

    Place half a hen on each of 8 plates and serve with mascarpone polenta (see recipe).

* Per serving · 4 servings · Values may vary.

No additional tips available.