2 tsp. crushed dried rosemary
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
2 (1 1/4-lb.) Cornish hens
1/2 lemon, halved and divided
Cooking spray
2 C. cubed Yukon gold or red potato
2 tsp. olive oil

Preheat oven to 375°. Combine crushed dried rosemary, 1/4 tsp. salt, and 1/8 tsp. pepper. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray. Toss potato with oil; sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Arrange the potato around hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 1 hour or until thermometer registers 180°. Remove twine.

Yield: 2 servings
Calories: 372
Fat: 11.4g
Fiber: 2.7g