Cooking Light is the most popular cooking magazine in the United States, with a subscription base of more than 1.4 million. This book compiles over 800 recipes from the 2000 issues of the magazine, including main dish entrees, guilt-free desserts, ethnic-inspired meals, vegetarian options, and more. A complete nutritional analysis is included for every recipe.
Vary this recipe by using thyme in place of rosemary.
Yield: 6 servings
2 teaspoons crushed dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 (1 1/4-pound) Cornish hens
1/2 lemon, halved
Cooking spray
2 cups cubed Yukon gold or red potato
2 teaspoons olive oil
Preheat oven to 375 degrees.
Combine 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 cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.
Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange potato around hens.
Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Remove twine from legs. Bake at 375 degrees for 1 hour or until thermometer registers 180 degrees. Yield: 2 servings (serving size: 1 hen and about 3/4 cup potatoes).
Calories 372 (28% from fat); Fat 11.4g (sat 2.4g, mono 5.5g, poly 2.1g); Protein 41.8g; Carb 24.1g; Fiber 2.7g; Chol 180mg; Iron 3mg; Sodium 702mg; Calc 47mg
