Lemon Rosemary Cornish Hens with Crispy Potatoes
In the mood for a festive meal? These hens along with the crispy potatoes will make you feel like you are sitting at Thanksgiving dinner. Oh, and the good news, this meal is Whole 30 and Paleo compliant.
Servings: 2 people
Ingredients
Rosemary Olive Oil Rub
- 1 1/2 tsp dried rosemary
- 1 tsp thyme
- 1 whole lemon juiced
Cornish Hens
- 4 Lemons cut into fourths
- Rosemary twigs
- cracked
Rosemary Crispy Potatoes
- 10 medium yellow potatoes cut into eights
- 2 tbsp olive oil
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp pink sea salt
- 1 tsp garlic powder
Instructions
- Thaw your cornish hens and pre-heat oven to 425 degrees farhenhit.
- Mix your olive oil mixture together and get your conish hens ready in a cast iron skillet or baking dish of choice.
- Stuff the hens the you lemons cut in half and a few fresh rosemary twigs.
- Rub down your hens with the olive oil mixture (Make sure to completly cover the hens).
- Lay the rest of your lemon slices around the hens. This makes the most incrediable juice.
- Throw in the oven and cook for 35 minutes on 425 degrees farhenit. After 35 minutes, lower your temperature to 350 degree farhenhit and cook an additional 15-20 minutes or until desired doneness/crispiness.
Crispy Potatoes
- Cut your yellow potatoes into egihts and throw on a baking sheet.
- Toss your potatoes in olive oil and add seaosning.
- Cook on 425 degrees farhenhit or until desired crispiness.