6 Cornish hens
salt and black pepper
6 garlic cloves
1/8 C tarragon
1/4 C oil
2 Tbsp rosemary
1 1/2 C baby carrots
3 potatoes, cut into 1 inch pieces
Dry the birds and season inside & out with salt & pepper.
Cut the lemon in half. Cut one half into 6 slices and put one slice into each bird, along with 1/2 Tbsp tarragon and one garlic clove.
Mix the oil with the juice from the other half of the lemon and the rosemary. Pour over birds and turn to coat. Set aside to marinate for 1/2 hour at room temperature.
Preheat oven to 400 degrees. Spread the potatoes & carrots in the bottom of a turkey-roasting pan. Set the birds on top of the vegetables, breast-side up, along with the marinade. Roast 45 minutes, or until golden and the thigh pieces run clear when pierced & register 165 degrees.
When out of the oven, cut birds in half with kitchen shears. Serve alongside potatoes and carrots, and with wild rice, if desired.
Serves 12. ~$1.50 per serving
(This was inspired by Herb-Glazed Cornish Hens, except I didn't have time to make the sauce, or do all the basting. The result was still good.)