Cornish Hens and New Potatoes with Rosem
Source of Recipe
windsong
Recipe Introduction
This is one of our favorites. If you prefer, it works well with chicken breasts also. My kids loved this as well but now that they are on their own I simply cut the recipe to suit the two of us.
List of Ingredients
3 Cornish Hens
4 tbs butter
1 1/2 tsp dried rosemary
1 Tbs chopped fresh parsley
1 tsp salt
1/2 tsp pepper
2 lbs new potatoes
Recipe
Heat the oven to 425 degrees. Split the hens in half and put in a large roasting pan. Melt the butter and stir in the rosemary, parsley, salt and pepper. Brush the hens with the butter mixture. Roast the hens until the juice runs clear when the meat is pireced with a fork, about 50 minutes.
While hens are cooking, peel a thin ribbon of skin from each potato. Boil the potatoes until almost tender (18-20 minutes). Add the potatoes to the roasting pan during the last 15 min the hens are cooking.
If desired, skim the juices left in the pan after removing hens and potatoes to serve as a sauce
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