Recipe: Lemon-Rosemary Cornish Hens

LEMON-ROSEMARY CORNISH HENS

1/4 cup olive oil
4 garlic cloves, minced
2 tsp. dried rosemary, crushed
1 tsp. dried thyme leaves
1 tsp. salt
2 small lemons, cut in half
4 Cornish hens, about 1 1/4 lbs. each

Preheat oven to 425 degrees F.

In a small bowl, stir oil with garlic, rosemary, thyme and salt. Place 1/2 lemon in cavity of each bird. Then rub oil mixture all overt skin of birds. Tie legs together and tuck wing tips under body. Place in a roasting pan or foil lined pan.

Roast, uncovered, in 425 degree F oven for 1 hour or until done, basting occasionally after they have roasted for 30 minutes. When done, remove birds from oven and let stand 10 minutes before serving.

Spoon pan juices into a small gravy pitcher to drizzle over each bird.

Serves 4
Source: Chatelaine magazine, December,2000