Baked Game Hens With Vegetables

• 2 Cornish game hens (about 1 1/2 lb. each), thawed and split lengthwise
• 3 Tbsp. lemon juice
• 3 Tbsp. olive oil or salad oil
• 2 tsp. dry rosemary
• 1 clove garlic, minced or pressed
• lemon wedges
• 4 shallots (small onions)
• 16 to 20 baby carrots, unpeeled
• 6 to 8 small red thin skinned potatoes, scrubbed and cut in 1/4-inch thick slices
• Italian parsley sprigs

1. Rinse hen halves and pat dry.
2. Place skin side up, down center of a shallow 10 x 15-inch baking dish.
3. Mix lemon juice, oil, rosemary and garlic and pour over hens.
4. Cut unpeeled shallots in half lengthwise.
5. Arrange shallots, cut side down, carrots and potatoes evenly around hens.
6. Bake in a 450u0b0 oven until vegetables are tender when pierced and meat near thigh bone is not pink, about 35 minutes.
7. Transfer hens and vegetables to a warm platter. Garnish with lemon wedges and parsley sprigs.

cornish game hens, lemon juice, olive oil, rosemary, clove garlic, lemon wedges, shallots, baby carrots, potatoes, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531804 (may not work)