Ingredients:

  • 4 Cornish game hens (about 1-1.5 lbs each)
  • 2 tablespoons unsalted butter, softened (28 g)
  • 3 garlic cloves, minced
  • 2 lemons (1 juiced, 1 sliced)
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • 4 medium carrots, peeled and cut into chunks
  • 2 medium potatoes, quartered
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (30 ml)

Instructions:

  1. Combine softened butter, minced garlic, lemon juice, rosemary, thyme, salt, and pepper in a bowl.
  2. Pat the hens dry with paper towels. Rub the marinade under the skin and over the surface of each hen. Place hens in a dish, cover, and marinate in the fridge for at least 30 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. Toss carrots, potatoes, and onion with olive oil, salt, and pepper in a separate bowl.
  5. Place the hens breast-side up in a roasting pan. Surround with the prepared vegetables and lemon slices.
  6. Roast in the preheated oven for 45 minutes to 1 hour, basting occasionally, until the internal temperature reaches 165°F (74°C).
  7. Let the hens rest for 10-15 minutes before carving. Serve with roasted vegetables.