Lemon & Herb Roasted Cornish Hen

Straight out the gate, I’ve impressed myself. I have never cooked a turkey, whole chicken, ham or any large body of meat before, but I will tell you….I really outdid myself. This was amazzzing! The recipe is really easy to follow and it doesn’t take long to roast in the oven. Not only is the presentation beautiful, but it was flavorful and juicy. Ladies, this could be your “let me show him I can cook” dish! I have another hen in the freezer. Next time I’ll try it with a glaze.

Lemon & Herb Roasted Cornish Hen

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry

1 bunch fresh thyme (about 1/2 ounce), plus more for garnish

2 lemons, halved, plus wedges for serving

1/4 cup loosely packed fresh flat-leaf parsley leaves

3 tablespoons unsalted butter

Coarse salt and freshly ground pepper

Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.

Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

Recipe from http://www.marthastewart.com

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