Rosemary Roasted Cornish Hens
Rosemary roasted Cornish hens are a nice change from the same old meals.
Servings: 4 servings
Ingredients
- 1 stick butter
- 2 springs fresh rosemary
- 8 carrot peeled and evenly chopped
- 1 yellow onion roughly chopped
- 5 baking potatoes cut into 1 - 2 inch slices
- 2 cloves minced garlic
- 4 cornish hens thawed, rinsed and patted dry
- Salt and Pepper
Instructions
- Preheat oven to 375℉.
- In a medium saucepan melt butter with rosemary springs. Remove from heat once melted.
- Tie the legs together with kitchen string.
- Spread out chopped vegetables and rosemary in the bottom of large baking dish.
- Place the hens on top of the bed of vegetables. Pour melted rosemary butter over each hen and vegetables.
- Bake for 50-60 minutes, until juices run clear.
- Let hens rest before serving. Serve each cornish hen on a plate with vegetables.
