Rosemary-Lemon Cornish Hens with Roasted Potatoes

Rosemary-Lemon Cornish Hens with Roasted Potatoes
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  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • Cooking spray
  • 2 (1 1/4-pound) Cornish hens
  • 2 cups cubed Yukon gold or red potato
  • 2 teaspoons crushed dried rosemary
  • ½ lemon, halved and divided
  • + 1 more ingredients
    • 2 teaspoons olive oil

Preheat oven to 375°. Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs toget...

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