Ingredients
2
Cornish game hens
6
lemon wedges
8
whole green onions, trimmed.
2
tablespoon grape seed oil
3
tablespoons butter, melted
1
tablespoon lemon juice
3
garlic cloves, minced
2
teaspoon kosher salt
1/2
teaspoon coarsely ground pepper
8
small red potatoes, halved
Directions
Place
hens in a greased roasting pan, breast side up. Gently lift skin
from breasts. 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 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. If you prefer crispy skin, broil, just the
hens until desired crispness.
Remove hens to serving
platter. Stir red potatoes and green onions to coat with pan
drippings. Serve potatoes and onions with hens.
Photo:whatscookingamerica.net
