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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 625 g each
Preheat oven to 425F (220C). In a small bowl, stir oil with garlic, rosemary, thyme and salt. Place half a lemon in cavity of each bird. Then rub oil mixture all over skin of birds. Tie legs together and tuck wing tips under body. Place in a roasting pan or foil-lined pan and roast, uncovered, in 425F (220C) oven for 1 hour, basting occasionally after they have roasted for 30 minutes. Remove birds from oven and let stand for 10 minutes before serving. Spoon pan juices into a small gravy pitcher to drizzle over each bird. Serve with chèvre mashed potatoes and gingered carrots.
Calories 741, Protein 44.8g, Carbohydrates 1.5g, Fat 60.5g, Fibre 0.1g, Sodium 702mg.