Rosemary-Lemon Cornish Hens With Roasted Potatoes

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   Preheat oven to 375u00b0.

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   Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

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   Remove and discard giblets from hens. Rinse hens with cold 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 mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.

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   Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens.

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   Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375u00b0 for 1 hour or until thermometer registers 180u00b0. Remove twine.

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   MyRecipes is working with

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   , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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* Per serving · 4 servings · Values may vary.

No additional tips available.