dinner

Lemon Rosemary Cornish Hens

15 Mins

7 Servings

Ingredients

2 fully thawed Premium Cornish Hen

Kosher salt and freshly ground black pepper, to taste

2 lemons, thinly sliced

8 garlic cloves, peeled and crushed slightly

8 rosemary sprigs

8 oz brussels sprouts, trimmed and quartered

8 oz baby red potatoes, cleaned and quartered

8 oz butternut squash, diced

3 tablespoon extra-virgin olive oil

This simple but elegant sheet pan meal features Cornish Hen atop hearty fall vegetables paired with the bright flavor of lemon

Directions

1. Preheat the oven to 425°F.

2. Season the inside of the Cornish hens with salt and pepper. Place the lemon slices, 1 crushed garlic clove, and 1 sprigs of rosemary inside each hen. Tie the legs of each hen together with twine and season the outside with salt and pepper.

3. On a baking sheet, toss the brussels sprouts, potatoes, squash, and remaining garlic cloves with the olive oil. Season the vegetables with salt and pepper, and top with the remaining sprigs of rosemary.

4. Nestle the Cornish hens into the vegetables and then transfer the baking sheet to the oven. Roast until the hens are golden brown and an instant-read thermometer inserted into the thickest part of the Cornish hens reaches 180°F, about 50-60 minutes.

5. Servings: 4-7 (Nutrition is based on 7 servings)