Herb Roasted Cornish Game Hens

• 1 tablespoon McCormick grill seasoning
• 12 cup red wine vinaigrette dressing
• 1 teaspoon fresh rosemary leaf, chopped, plus
• 4 sprigs rosemary
• 1 teaspoon fresh oregano leaves, chopped, plus
• 4 sprigs oregano
• 1 teaspoon fresh thyme leave, chopped plus
• 4 sprigs thyme
• 1 teaspoon fresh parsley leaves, chopped, plus
• 4 sprigs parsley
• 4 Cornish hens, rinsed
• 1 lemon, cut in quarters
• 16 ounces baby carrots
• 16 ounces frozen pearl onions, thawed
• 12 lb red potatoes, cut into small chunks
• salt and fresh ground black pepper

1. Preheat the oven to 350 degrees F. Line a roasting pan with foil.
2. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl.
3. Reserve 2 tablespoons.
4. Generously rub the hens inside and out with the herb and dressing mixture.
5. Stuff each hen with a sprig of each herb and a piece of lemon.
6. In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper.
7. Put the vegetables in a large roasting pan and arrange the hens on top.
8. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes.
9. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving.
10. Transfer the hens to a large serving tray with the roasted vegetables.

grill seasoning, red wine vinaigrette dressing, rosemary leaf, rosemary, oregano, oregano, thyme, thyme, parsley, parsley, cornish hens, lemon, carrots, pearl onions, red potatoes, salt

Taken from www.food.com/recipe/herb-roasted-cornish-game-hens-438418 (may not work)