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Preptime: 15 min.Cooktime: 45 min.
Carbs: 6g
Fat: 4g
Fiber: 1g
Protein: 25g
Satfat: 1g
Sodium: 345mg
3 Cornish hens
salt to taste
freshly ground black pepper
3 cloves garlic, sliced
1 tablespoon minced, fresh rosemary leaves
1 tablespoon minced, fresh thyme
1 1/2 bay leaves
3 shallots, roughly chopped
2 carrots, roughly chopped into 1" pieces
2 stalks celery, roughly chopped into 1" pieces
1 1/2 lemons
Directions:
1. Preheat the oven to 375°F.
2. Rinse the Cornish hens with cold water and pat dry. Season with salt and 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, carrots and celery in the cavity.
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 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.
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