Rosemary-Lemon Cornish Hens with Roasted Potatoes
You can never have too many main course recipes, so give Rosemary-Lemon Cornish Hens with Roasted Potatoes a try. This recipe serves 2. One serving contains 1277 calories, 102g of protein, and 84g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of salt, cornish hens, yukon gold, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.
Instructions
Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Remove and discard giblets from hens. Rinse hens with cold water; pat dry.
Remove skin; trim excess fat. Working with 1 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.
Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens.
Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
Bake at 375 for 1 hour or until thermometer registers 18