Cornish Hens With Veggies
- 4 Cornish game hens (20 to 24 ounces each)
- 1/3 cup butter, melted
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds small red potatoes
- 1 pound carrots, cut into 2-inch slices, optional
- Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together. Combine butter, rosemary, parsley, salt and pepper; spoon over hens. Bake, uncovered, at 375u0b0 for 1 hour.
- Meanwhile, peel a 1-in. strip around the center of each potato. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain; add to roasting pan.
- Baste hens and vegetables with pan drippings. Bake for 15-20 minutes or until a thermometer reads 180u0b0 and vegetables are tender. Strain pan drippings and thicken for gravy if desired.
cornish game hens, butter, fresh rosemary, parsley, salt, pepper, red potatoes, carrots
Taken from www.tasteofhome.com/recipes/cornish-hens-with-veggies/ (may not work)