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| Roasted Cornish Game Hens with Garlic, Lemon, and Rosemary |
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| Written by MrsMehitabel |
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You could probably also do this with skin-on, bone-in chicken pieces- just roast them on a bed of the lemon slices and rosemary sprigs. Don't skip the salt rub- it makes the dish. Serves 2-4 Ingredients: 2 Cornish game hens, giblets removed. a small dish of salt 1 lemon, sliced into thinnish wedges 4 3-inch sprigs of rosemary 4 cloves garlic, finely minced cracked pepper olive oil Rinse and dry the hens. Get 'em nice and dry! Working over a plate, scoop up some salt with your hand and rub the bird thoroughly with it. Get another scoop and rub the cavity. Stuff half the lemon slices and two rosemary sprigs into the cavity. Rub the outside with half the minced garlic. Place in baking dish. Repeat with the other bird. Shower the birds with cracked pepper, drizzle with a little olive oil. Bake at 350 for a half hour. Increase temperature to 400, bake until skin is brown and crackly and juices run clear. Serve one per person with very little else, or serve one half each to four people and supplement with mashed potatoes and some nice green item. |
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