Cornish Game Hens On A Bed Of Roasted Veggies

Recipe Ingredients

2		Cornish game hens - (12 oz ea) - butterflied
2		Carrots - halved lengthwise,
		And cut into 2" pieces
1/2 lb	227g / 8oz	Small red-skinned potatoes - halved
2		Ripe plum tomatoes - seeded, quartered
		Zest and juice of 1 orange
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Chopped fresh tarragon
		= (or 1/2 tspn dried tarragon)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped flat-leaf parsley - for garnish

Recipe Instructions

Preheat the oven to 375 degrees. Trim the game hens of any excess fat. Rinse and pat dry. Snip off the wing tips.

Cook the carrots and potatoes in boiling salted water for 5 minutes. Drain and place in a bowl with the tomatoes.

Combine the orange zest and juice, the garlic, olive oil, tarragon, salt and pepper, then brush on the hens. Add any that remains to the bowl and toss with the vegetables.

Spoon the vegetables into a 9- by 13- by 2-inch baking dish. Arrange the hens, skin-side up, on top of the vegetables. Bake until the juices run clear when the thigh is pricked with the tip of a knife, about 50 minutes. Serve the hens with the vegetables alongside, sprinkled with parsley.

This recipe yields 2 servings.

Per serving: 620 calories, 37g carbohydrate, 38g protein, 36g fat, 205mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 06-27-2004

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