Herb Stuffed Roasted Cornish Hens

 

 

Prep Time : 20 Minutes

Cook Time : 70 Minutes

Ingredients :

2 Cornish game hens (20 to 24 ounces each)

12 fresh sage leaves

4 lemon wedges

6 green onions, cut into 2-inch lengths,

2 tablespoons butter, melted

1 tablespoon olive oil

1 tablespoon lemon juice

2 garlic cloves, minced

1 teaspoon kosher salt or sea salt

1/4 teaspoon coarsely ground pepper

6 small red potatoes, halved

 

Directions :

Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.

Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens and sprinkle with salt and pepper.

Bake 30 minutes.

Add potatoes and remaining onions to pan.

Brush hens with remaining butter mixture.

Bake 40-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender.

Remove hens to a serving platter.

Stir potatoes and onions to coat with pan drippings.

Serve with hens.