Rosemary-Lemon Cornish Hens With Roasted Potatoes

• 2 teaspoons crushed dried rosemary
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 (1 1/4-pound) Cornish hens
• 1/2 lemon, halved and divided
• Cooking spray
• 2 cups cubed Yukon gold or red potato
• 2 teaspoons olive oil

1. Preheat oven to 375u0b0.
2. Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. 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.
4. Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens.
5. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375u0b0 for 1 hour or until thermometer registers 180u0b0. Remove twine.
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rosemary, salt, black pepper, cornish hens, lemon, cooking spray, gold, olive oil

Taken from www.myrecipes.com/recipe/rosemary-lemon-cornish-hens-with-roasted-potatoes (may not work)