Pineapple-Juice-Can Hen and Baby Potatoes

• 1 guinea or Cornish hen or other small bird (preferably no bigger than 3/4 pound)
• 2 teaspoons unsalted butter, at room temperature
• Kosher or sea salt
• Freshly ground black pepper
• 3 sprigs rosemary
• 1 (6-ounce) can pineapple juice
• 3 very small potatoes (baby Yukon gold or red new), cut into 1/2-inch pieces
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice, plus more to taste

1. Preheat the oven to 425F.
2. Rinse the hen under cold running water, then pat dry with paper towels.
3. Remove the packet of giblets, if there is one, and discard or save for another use.
4. Rub the hen with 1 teaspoon of the butter, then sprinkle generously with salt and pepper inside and out.
5. Loosen the skin over the breasts and tuck one of the rosemary sprigs under the skin on each side.
6. Shake the pineapple juice well, remove the paper exterior from the can, rinse, and dry the can.
7. Use a can opener to completely remove the top of the can.
8. Pour half of the pineapple juice into another container and reserve for another use.
9. (Or drink it while you cook!)
10. Spray the cans exterior with cooking oil spray.
11. Set the can in the middle of a small, oven-proof skillet and set the hen on top of it, carefully working the can into the hens cavity without spilling the juice.
12. Scatter the potatoes around the hen, season them with salt and pepper, drizzle with the olive oil, and scatter the leaves from the remaining rosemary sprig around them.
13. Roast the hen for 30 to 40 minutes, until it is nicely browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh reads at least 165F.
14. Remove from the oven, use oven mitts or tongs to remove it from the pineapple juice can, and transfer the hen to a serving plate; let it rest for about 10 minutes.
15. If the potatoes are not fork-tender, return the potatoes to the oven to continue cooking while the hen rests.
16. While the hen is resting, pour the contents of the pineapple juice can into a small saucepan set over medium-high heat.
17. Add the lime juice and remaining 1 teaspoon butter.
18. Bring to a boil and let it bubble away until it has reduced to a syrupy glaze, about 10 minutes.
19. Cut the hen in half with a sharp chefs knife or poultry shears, and scatter the roasted potatoes around it.
20. Drizzle the hen with the pineapple-lime glaze, and eat it while its hot.

guinea, unsalted butter, kosher, freshly ground black pepper, rosemary, pineapple juice, potatoes, extravirgin olive oil, freshly squeezed lime juice

Taken from www.epicurious.com/recipes/food/views/pineapple-juice-can-hen-and-baby-potatoes-382528 (may not work)