Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 Cornish game hens (approx. 1.5 lbs each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, halved
  • 4 sprigs fresh parsley
  • 1 lb baby potatoes, halved
  • 3 large carrots, chopped into 2-inch chunks
  • 1 medium yellow onion, wedged
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Remove the hens from packaging, discard giblets, and pat the skin extremely dry with paper towels.
  3. Rub the exterior of each bird with olive oil and season with salt and pepper.
  4. In a small bowl, mix softened butter, minced garlic, chopped rosemary, chopped thyme, and lemon juice.
  5. Gently loosen the skin over the breast meat and stuff 1-2 tablespoons of the compound butter directly under the skin of each bird.
  6. Place a slice of lemon inside the cavity of each bird.
  7. Toss the halved baby potatoes, chopped carrots, and onion wedges with olive oil and dried oregano directly on a rimmed baking sheet.
  8. Nestle the hens on top of the vegetables on the sheet pan.
  9. Roast for 45–60 minutes, using a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
  10. Remove from oven and let the birds rest for 10-15 minutes to allow juices to redistribute.
  11. Garnish with fresh parsley and serve.