Ingredients:
– **For the Vegetables:**
– 1/2 pounds (680g) baby potatoes, halved if larger than 2 inches
– pound (450g) carrots, cut into 1-inch chunks
– 1 large onion, cut into 8 wedges
– 1 tablespoon oil
– Salt and pepper to taste
– **For the Cornish Hens:**
– 2 Cornish Game Hens, halved by your butcher
– 1/2 cup (113g) softened butter
– Zest of 1 lemon
– Leaves from 6 sprigs of thyme
– Leaves from 2 sprigs of rosemary
– 1 tablespoon chopped parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C) and position the rack in the upper middle position.
2. In a 9×13-inch baking dish, arrange the baby potatoes, carrots, and onion. Toss them with 1 tablespoon of oil, and season with salt and pepper to taste.
3. In a small bowl, combine the softened butter, lemon zest, thyme leaves, rosemary leaves, chopped parsley, and minced garlic. Mix well using a fork. Set aside.
4. Pat dry the Cornish game hens with a paper towel. Evenly rub the herb butter mixture over all sides of the hens. Liberally season with salt and pepper.
5. Place the seasoned hens on top of the prepared vegetables in the baking dish.
6. Roast in the preheated oven for 25 minutes. Remove from the oven, baste the hens with the pan juices, and return to the oven for another 20 minutes or until the juices run clear when pricked with a fork.
7. Once done, allow the hens to rest for at least 5 minutes before serving.
This delightful Herb-Roasted Cornish Hen recipe delivers tender, flavorful hens atop a bed of perfectly roasted vegetables, making it an elegant and satisfying dish for any occasion.