Ingredients
• 2 cornish hens about 1.5 pounds each
3 tablespoons olive oil divided
½ teaspoon kosher salt or to taste
¼ teaspoon black pepper
½ teaspoon dried rosemary crushed
½ teaspoon lemon zest
¼ teaspoon thyme leaves
¼ teaspoon garlic powder
Instructions
1. Preheat oven to 450°F.
2. Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste
(add extra herbs if you'd like).
3. Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush
hens with olive oil mixture. Twist wings to tuck under the bird.
4. Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the
prepared vegetables around the hens and place in the oven. Reduce heat to 400°F
5. Bake 55-65 minutes or just until hens reach 165°F with a thermometer and
vegetables are tender. (Ensure the thermometer does not touch the bone.)
6. Remove from the oven and loosely tent with foil for 10 minutes before cutting.
7. Cut hens in half using kitchen scissors and serve.