Rosemary-Lemon Cornish Hens with Roasted Potatoes

Yield: 2 servings
Source: Cooking Light Annual 2003 pg 361
CL Comments: You can easily vary this recipe by using thyme in place of rosemary or sprinkling ground red pepper and garlic powder over the potatoes.
Amy's Comments: Elegant yet simple. Use kitchen scissors to get the skin off easily. I used thyme because I prefer it to rosemary. Delicious! I rate it 5/5!!


2 teaspoons crushed dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 (1 1/4-pound) Cornish hens
1/2 lemon, halved and divided
Cooking spray
2 cups cubed Yukon gold or red potato
2 teaspoons olive oil


  1. Preheat oven to 375 degrees.
  2. Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  3. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with one 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.
  4. Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens.
  5. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Remove twine. Bake at 375 degrees for 1 hour or until thermometer registers 180 degrees.


Healthy Units: 8 per serving or Core
CALORIES 372 (28% from fat); FAT 11.4g (sat 2.4g, mono 5.5g, poly 2.1g); PROTEIN 41.8g; CARB 24.1g; FIBER 2.7g; CHOL 180mg; IRON 3mg; SODIUM 702mg; CALC 47mg

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