Cornish Game Hens with Celery, Carrots, and Potatoes
Adapted from my Better Homes and Gardens Cookbook
The juice of a whole lemon
3 garlic cloves, minced
2 teaspoons olive oil
1 tablespoon snipped fresh oregano
1 teaspoon snipped fresh thyme
1/2 teaspoon salt
2 carrots, peeled and chopped
2 stalks of celery, chopped
8 ounces small potatoes, quartered
2 1 1/4 to 1 1/2 pound Cornish game hens
In a large bowl combine lemon juice, garlic, oil, oregano, thyme, salt, and 1/4 teaspoon black pepper. Add in celery, carrots, and potatoes and toss to coat. Using a slotted spoon, transfer the vegetables to another bowl, reserving the garlic mixture.
Brush hens with some of the reserved garlic mixture. (I put the hens right in the bowl so they soaked up the leftover herbs and garlic too). Arrange hens in a roasting pan. Twist wing tips under the backs. Arrange vegetables in the pan. Drizzle the hens and vegetables with remaining garlic mixture.
Place the roasting pan in the middle rack of the oven. Roast uncovered at 450 degrees for about 50 minutes or until the vegetables are tender and the meat thermometer inserted into the thigh of each hen registers 180 degrees. **I ended up moving the vegetables to a separate pan to get them really roasted, and speed up the process!
To serve carefully cut hens in half lengthwise. Remove vegetables from pan with slotted spoon.