Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.
—LILY JULOW LAWRENCEVILLE, GA
PREP: 20 MIN. • BAKE: 1 1/4 HOURS • MAKES: 6 SERVINGS
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
1. Preheat oven to 350°. In a large bowl, combine first the seven ingredients. Transfer to a large shallow roasting pan.
2. 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 over vegetables, breast side up.
3. Bake, uncovered, 1 1/4 to 1 3/4 hours or until a thermometer inserted into thigh reads 170°-175° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.