Recipe: Roast Cornish Hen with Vegetables (serves 2)

Roast Cornish Hen with Vegetables (serves 2)

"When the occasion calls for a special dinner for two, this recipe fills the bill. Just 15 minutes of prep time, and you are ready to pop this stunning meal into the oven."

1 (1 1/2 lb.) Cornish game hen, thawed if frozen
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons olive or vegetable oil
1 medium sweet potato, peeled, cut into 1-inch pieces (2 cups)*
2 small red potatoes, quartered
1 small green bell pepper, cut into 1-inch pieces (1 cup)

Heat oven to 400 degrees F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Remove and discard neck and giblets from game hen. With kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.

In medium bowl, mix garlic salt, chili powder, ginger, cumin and oil. Brush hen halves with 1 tablespoon of the oil mixture. To remaining mixture in bowl, add sweet potatoes, red potatoes and bell pepper; toss to coat. Arrange vegetables around hen halves in dish.

Bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.

High Altitude (3500-6500 ft): Bake 55 to 60 minutes.

*Not a sweet potato fan? Just use 4 small red potatoes instead of the sweet potato, in addition to the 2 already called for.

Makes 2 servings
Source: Pillsbury