Lemon Rosemary Cornish Hen

• 4 Tyson(R) Premium Cornish Hen
• kosher salt
• freshly ground black pepper
• 2 lemons thinly sliced
• 1 head garlic
• 4 cloves cloves
• 1 pound Brussels sprouts trimmed and quartered
• 1 marble potatoes halved
• 1 marble potatoes halved
• 3 tablespoons extra virgin olive oil

1. Preheat the oven to 425u0b0F.
2. Season the inside of the Cornish hens with salt and pepper. Place the lemon slices, 1 crushed garlic clove and 2 sprigs of rosemary inside each hen. Tie the legs of each hen together with twine, and season the outside with salt and pepper.
3. On a baking sheet, toss the brussels sprouts, potatoes, squash and remaining garlic cloves with the olive oil. Season the vegetables with salt and pepper, and top with the remaining sprigs of rosemary.
4. Nestle the Cornish hens into the vegetables and then transfer the baking sheet to the oven. Roast until the hens are golden brown and an instant-read thermometer inserted into the thickest part of the Cornish hens reaches 180u0b0F, 50 to 55 minutes.

tyson, kosher salt, freshly ground black pepper, lemons, garlic, cloves, brussels, potatoes, potatoes, extra virgin olive oil

Taken from www.yummly.com/recipe/Lemon-Rosemary-Cornish-Hen-9063788 (may not work)