Dayton Bariatric Center

 

Lemon and Rosemary Cornish Hens with Roasted Potatoes

 

2 teaspoons crushed dried rosemary

1/2 teaspoons salt; divided (1/4 + 1/4)

1/4 teaspoon blkack pepper; divided (1/8 + 1/8)

2 (1 1/4 each) Cornish Hens

2 lemons; sliced in 1/2

Cooking Spray

2 cups cubed Yukon Gold or Red Potatoes

2 teaspoons olive oil

 

Preheat Oven to 375 degrees.

Combine crushed rosemary, 1/4 t salt and 1/8 t pepper

Remove the giblets from the hens and wash in cold water. Pat Dry.

Remove the skin, trim any excess fat.

Inside the hens cavity, put 2 lemon slices; tie the legs together with twine and lift the wing tips up and over the back and tuck them under the hen.

Rub the hens with the rosemary mixture.

Place the hens, breast side up, on a broiler coated with the cooking spray.

Toss the cubed potatoes with the olive oil, sprinkle with 1/4 teaspoon salt and the 1/8 teaspoon of pepper. Arrange the potatoes around the hens.

Bake at 375 for approximately 1 hour until internal temp. is 180 degrees.

(Note: Thermometer should be inserted into the meaty part of the thigh and make sure you don't touch the bone. Remove the hens when the temperature reaches about 174 to 176 degrees, cover with foil and let it rest for 10 minutes. carryover cooking will bring the temperature to the 180 degree marked.) 

 

Calories: 372  Fat: 11.4 g  Protein: 41.89 g  Carbs: 24.1 g  Chol: 180 mg