Lemon-rosemary Cornish hens
0
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
1/4 cup olive oil
4 garlic cloves, minced
2 tsp dried rosemary, crushed
1 tsp dried thyme leaves
1 tsp salt
2 small lemons, cut in half
4 Cornish hens, about 625 g each
Instructions
Preheat oven to 425F (220C). In a small bowl, stir oil with garlic, rosemary, thyme and salt. Place half a lemon in cavity of each bird. Then rub oil mixture all over skin of birds. Tie legs together and tuck wing tips under body. Place in a roasting pan or foil-lined pan and roast, uncovered, in 425F (220C) oven for 1 hour, basting occasionally after they have roasted for 30 minutes. Remove birds from oven and let stand for 10 minutes before serving. Spoon pan juices into a small gravy pitcher to drizzle over each bird. Serve with chèvre mashed potatoes and gingered carrots.
Nutrition (per serving)
Calories 741, Protein 44.8g, Carbohydrates 1.5g, Fat 60.5g, Fibre 0.1g, Sodium 702mg.
