Rosemary-Lemon Cornish Game Hens With Roasted Potatoes

• 2 teaspoons crushed dried rosemary
• 12 teaspoon salt, divided (or to taste)
• 14 teaspoon black pepper, divided (or to taste)
• 2 (1 1/4 lb) Cornish hens
• 12 lemon, halved
• 2 cups cubed yukon gold potatoes or 2 cups red potatoes
• 2 teaspoons olive oil

1. Preheat oven to 375; in a small bowl, combine the rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Remove and discard the giblets from the hens; rinse hens with cold water; pat dry.
3. Remove skin, trim excess fat.
4. Work with 1 hen at a time: place 1 lemon piece in the cavity of the hen, tie ends of legs together with twine.
5. Lift wing tips up and over back; tuck under hen (repeat with remaining hen and lemon piece).
6. Rub hens with rosemary mixture.
7. Place hens, breast side up, on a broiler pan coated with cooking spray.
8. Toss potato with oil; sprinkle with remaining salt and pepper; arrange potatoes around hens.
9. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
10. Remove twine from lets; bake at 375 for 1 hour or until thermometer reads 180.

rosemary, salt, black pepper, cornish hens, lemon, gold potatoes, olive oil

Taken from www.food.com/recipe/rosemary-lemon-cornish-game-hens-with-roasted-potatoes-185408 (may not work)