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12 Months of Recipes

December: Broccoli + Pomegranates

3 French Hens — with Veggies

Prep Time: 20 minutes | Cooking Time: 50-55 minutes | Ready In: 1 hour, 20 minutes

3 French Hens — with Veggies

1/2 cup red wine vinaigrette dressing

1 teaspoon chopped fresh oregano leaves, plus 4 sprigs

1 teaspoon chopped fresh parsley leaves, plus 4 sprigs

1 lemon, cut in quarters

2 whole yellow onions cut medium dice

Salt and fresh ground black pepper, to taste

1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs

1 teaspoon chopped fresh thyme leaves, plus 4 sprigs

4 cornish game hens, rinsed

1 (16-ounce) bag baby carrots

1/2 pound red potatoes, cut into small chunks

1

Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.

2

Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons.

3

Generously rub the hens inside and out with the herb and dressing mixture.

4

Stuff each hen with a sprig of each herb and a piece of lemon.

5

In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper.

6

Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees when inserted into the thickest part of the thigh, about 50 to 55 minutes.

7

Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving.

8

Transfer the hens to a large serving tray with the roasted vegetables.