Roasted Cornish Hens, Green Beans, & Roasted Fingerling Potatoes

1. 1

   CORNISH HENS - Squeeze 2 lemon wedges & insert wedges in each hen along with 1 sprig Rosemary and a clove of garlice sliced up.

2. 2

   Dice up remaining 4 sprigs of Rosemary.

3. 3

   Baste each hen with olive oil, salt, pepper, and dice Rosemary.

4. 4

   Cook in a 450F oven for 10 minutes, then reduce to 350F for 30 minutes.

5. 5

   Hens are done when internal temp reaches 165F or juices run clear.

6. 6

   If crispier skin is wanted, put on broil until desired brownness is achieved.

7. 7

   GREEN BEANS - Heat oil in wok & place green beans, carrots, and lemon / pepper seasoning and cook until desired doness.

8. 8

   FINGERLING POTATOES - Boil for 10 minutes.

9. 9

   While potatoes are boiling, melt butter and add olive oil, salt, pepper, and Parmesan cheese.

10. 10

    Drain potatoes and place in roasting pan.

11. 11

    Coat potatoes with mixture and bake in oven at 350F for 30-40 minutes or until fork tender.

12. 12

    Stir occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.