Roasted Holiday Game Hens

• 1-1/2 pound Baby Potatoes, Halved If Larger Than 2 Inches Long
• 1 pound Carrots Cut Into 1 Inch Chunks
• 1 whole Large Onion, Cut Into 8 Wedges
• 1 Tablespoon Oil
• 1 stick Softened Butter
• 1 whole Lemon, Zested
• 6 whole Sprigs Of Thyme, Leaves Removed
• 2 sprigs Rosemary, Leaves Removed
• 1 Tablespoon Chopped Parsley
• 2 cloves Garlic, Minced
• Salt And Pepper
• 2 whole Cornish Game Hens, Halved By Your Butcher

1. Preheat the oven to 400 degrees F and place a rack in the upper middle position.
2. In a 9 X 13 baking dish, place the potatoes, carrots and onion. Toss with 1 Tablespoon of oil and salt and pepper to taste.
3. In a small bowl, mix together the butter, lemon zest, fresh herbs and garlic with a fork. Set aside.
4. Pat the game hens dry with a paper towel, then rub the herb butter over the game hens coating on all sides. Salt and pepper liberally and lay all four pieces on top of the veggies.
5. Roast for 25 minutes. Remove from the oven and baste with the liquids in the bottom of the pan. Then continue to roast for another 20 minutes, until the juices run clear when pricked with a fork. Allow the hens to rest for at least 5 minutes before serving.

potatoes, carrots, onion, oil, butter, lemon, thyme, rosemary, parsley, garlic, salt, cornish game hens

Taken from tastykitchen.com/recipes/holidays/roasted-holiday-game-hens/ (may not work)