Rosemary-Lemon Cornish Game Hens With Roasted Potatoes

1. 1

   Preheat oven to 375; in a small bowl, combine the rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

2. 2

   Remove and discard the giblets from the hens; rinse hens with cold water; pat dry.

3. 3

   Remove skin, trim excess fat.

4. 4

   Work with 1 hen at a time: place 1 lemon piece in the cavity of the hen, tie ends of legs together with twine.

5. 5

   Lift wing tips up and over back; tuck under hen (repeat with remaining hen and lemon piece).

6. 6

   Rub hens with rosemary mixture.

7. 7

   Place hens, breast side up, on a broiler pan coated with cooking spray.

8. 8

   Toss potato with oil; sprinkle with remaining salt and pepper; arrange potatoes around hens.

9. 9

   Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.

10. 10

    Remove twine from lets; bake at 375 for 1 hour or until thermometer reads 180.

* Per serving · 4 servings · Values may vary.

No additional tips available.