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Rosemary-Lemon Cornish Game Hens With Roasted Potatoes

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“From Cooking Light”
READY IN:
2hrs
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; in a small bowl, combine the rosemary, ¼ 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°.

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