Roasted Cornish Hens with Vegetables

Name: Roasted Cornish Hens with Vegetables
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings.
Ingredients: 6 medium potatoes, quartered; 6 medium carrots, cut in half lengthwise and cut into chunks; 1 large sweet onion, cut into wedges; 1/2 cup butter, melted; 2 teaspoons dried oregano; 2 teaspoons dried rosemary, crushed; 1-1/2 teaspoons garlic salt; 6 Cornish game hens (20 to 24 ounces each); 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 bacon strips

Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.—Lily Julow, Lawrenceville, Georgia

Ingredients

6 medium potatoes, quartered
6 medium carrots, cut in half lengthwise and cut into chunks
1 large sweet onion, cut into wedges
1/2 cup butter, melted
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons garlic salt
6 Cornish game hens (20 to 24 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips

Directions

Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan.
Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables.
Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.

Originally published as Festive Italian Roasted Rock Cornish Hens in Holiday & Celebrations Cookbook 2010