Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds baby potatoes (halved if larger than 2 inches long)
  • 1 pound carrots (cut into 1-inch chunks)
  • 1 large onion (cut into 8 wedges)
  • 1 tablespoon oil
  • 2 Cornish Game Hens (halved by your butcher)
  • 1/2 cup butter (softened)
  • Zest of 1 lemon
  • 6 sprigs thyme (leaves removed)
  • 2 sprigs rosemary (leaves removed)
  • 1 tablespoon chopped parsley
  • 2 cloves garlic (minced)
  • Salt and pepper

Instruction

  • Preheat the oven to 400 degrees F. and place a rack in the upper middle position.
  • In a 9x13-inch baking dish, place the potatoes, carrots and onion. Toss with 1 tablespoon of oil and salt and pepper to taste.
  • In a small bowl, mix the butter, lemon zest, fresh herbs and garlic together with a fork. Set aside.
  • Pat the game hens dry with a paper towel, then rub the herb butter over the game hens coating on all sides. Salt and pepper liberally and lay all four pieces on top of the veggies.
  • Roast for 25 minutes. Remove from the oven and baste. Then continue to roast for another 20 minutes, until the juices run clear when pricked with a fork. Allow the hens to rest for at least 5 minutes before serving.