Cornish Hens With Veggies

Name: Cornish Hens With Veggies
Ingredients: 4 Cornish game hens (20 to 24 ounces each); 1/3 cup butter, melted; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 tablespoon minced fresh parsley; 1 teaspoon salt; 1/2 teaspoon pepper; 2 pounds small red potatoes; 1 pound carrots, cut into 2-inch slices, optional

8 ingredients

3 steps

Ingredients

4 Cornish game hens (20 to 24 ounces each)
1/3 cup butter, melted
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 pounds small red potatoes
1 pound carrots, cut into 2-inch slices, optional

Directions

1

Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together. Combine butter, rosemary, parsley, salt and pepper; spoon over hens. Bake, uncovered, at 375° for 1 hour.
2

Meanwhile, peel a 1-in. strip around the center of each potato. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain; add to roasting pan.
3

Baste hens and vegetables with pan drippings. Bake for 15-20 minutes or until a thermometer reads 180° and vegetables are tender. Strain pan drippings and thicken for gravy if desired.