Herb Roasted Cornish Hens

Number of Servings: 4

2 Cornish hens
freshly ground black pepper
2 cloves garlic, sliced
2 teaspoons minced, fresh rosemary leaves
2 teaspoons minced, fresh thyme
1 bay leaf
2 shallots, roughly chopped
1 1/2 carrots, roughly chopped into 1″ pieces
1 lemon

Cooking instructions
1. Preheat the oven to 375°F.2. Rinse the Cornish hens with cold water and pat dry. Season with pepper inside and out.

3. Stuff the insides of the hens with garlic, rosemary, thyme and 1/2 bay leaf each. Place a few pieces of shallots, and carrots

4. Scatter the rest of the shallots, carrots and celery on the bottom of a roasting pan. Place the hens on top of the vegetables.

5. Squeeze juice from the lemons all over the hens and add 1/2 to each hen cavity. Roast in the oven until the hens are golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes.

6. Transfer the hens to a serving platter and let rest for about 5 minutes. Remove the skin from the hens and cut each one in half.

Serving Size: 1/2 Cornish hen

• Calories 194,
• carbohydrate 7g 
• Fat 5g
• Fiber 2g
• protein 30g
• saturated fat 1g
• sodium 100g

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