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Herb-Stuffed Roasted Cornish Hens

If you're looking to add a touch of elegance to your dinner table, we suggest these moist Cornish game hens. A blend of sage, lemon, onion and garlic give this entree outstanding flavor.—Taste of Home Cooking School, Greendale, Wisconsin

2 ServingsPrep: 20 min. Bake: 70 min.

Ingredients

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 whole green onions, trimmed, divided
1 tablespoon olive oil
2 tablespoons butter, melted
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

Directions

Place hens in a greased roasting pan, breast side up. Gently lift
skin from breasts and arrange sage leaves underneath the skin in a
single layer. Place two lemon wedges and one green onion, cut-up,
into the center cavity of each hen. Tie legs of each hen together;
turn wings under backs.
In a small bowl, stir together oil, butter, lemon juice and garlic.
Brush half of mixture over hens. Sprinkle hens with salt and pepper.
Bake at 375° for 30 minutes. Add potatoes and remaining whole

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Herb-Stuffed Roasted Cornish Hens (continued)

Directions (continued)

green onions to roasting pan. Brush hens with remaining butter
mixture. Bake 40-45 minutes longer or until meat juices run clear
and potatoes are fork tender.
Remove hens to serving platter. Stir red potatoes and green onions to
coat with pan drippings. Serve potatoes and onions with hens. Yield:
2-4 servings.

Nutrition Facts: 1 serving equals 980 calories, 67 g fat (22 g saturated fat), 379 mg cholesterol, 1,398 mg sodium, 29 g carbohydrate, 4 g fiber, 63 g protein.