Cornish Game Hens With Artichokes And Potatoes

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons lemon juice
• 1 tablespoon snipped fresh oregano
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon snipped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (9 ounce) package frozen artichoke hearts, thawed
• 8 ounces small potatoes or 8 ounces tiny new potatoes, quartered
• 3 lbs cornish hens
• lemon slice (optional)
• fresh oregano leaves and fresh thyme sprig (optional)

Recipe

• 1 preheat oven to 450 degrees f.
• 2 in a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. add artichoke hearts and potato; toss gently to coat. using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.
• 3 rinse hens; pat dry with paper towels. tie drumsticks to the tails using 100-percent-cotton string. tie wing tips to the breasts. brush hens with some of the garlic mixture. arrange hens on one side of a rack in a large roasting pan. arrange artichoke hearts and potato on the opposite side of rack. drizzle hens and vegetables with remaining garlic mixture.
• 4 place roasting pan on middle rack of oven. roast about 50 minutes or until juices of the hens run clear (180 degrees f) and vegetables are tender.
• 5 arrange hens on a serving platter. using a slotted spoon, transfer vegetables to platter. if desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs.
• 6 using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. carefully cut hens in half lengthwise.