2 tsp. crushed dried rosemary
\n1\/2 tsp. salt, divided
\n1\/4 tsp. black pepper, divided
\n2 (1 1\/4-lb.) Cornish hens
\n1\/2 lemon, halved and divided
\nCooking spray
\n2 C. cubed Yukon gold or red potato
\n2 tsp. olive oil<\/p>\n
Preheat oven to 375\u00b0. 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\u00b0 for 1 hour or until thermometer registers 180\u00b0. Remove twine.<\/p>\n
Yield: 2 servings
\nCalories: 372
\nFat: 11.4g
\nFiber: 2.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. 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…<\/p>\n