Ingredients

The following ingredients have 4 Servings
  • 2 cornish hens (about 1.5 pounds each)
  • 3 tablespoons olive oil (divided)
  • ½ teaspoon kosher salt (or to taste)
  • ¼ teaspoon black pepper
  • ½ teaspoon dried rosemary (crushed)
  • ½ teaspoon lemon zest
  • ¼ teaspoon thyme leaves
  • ¼ teaspoon garlic powder
  • 1 pound potatoes (chopped)
  • 2 carrots (chopped)
  • 1 onion (chopped)

Instruction

  • Preheat oven to 450°F.
  • Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste (add extra herbs if you'd like).
  • Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush hens with olive oil mixture. Twist wings to tuck under the bird.
  • Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.
  • Bake 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender. (Ensure the thermometer does not touch the bone.)
  • Remove from the oven and loosely tent with foil for 10 minutes before cutting.
  • Cut hens in half using kitchen scissors and serve.