Roasted Cornish Hens With Rosemary And Tomato Recipe
Ingredients
| 2 Cornish hens | ||
| Rosemary | 5 Tablespoon, chopped | |
| Plum tomatoes | 4 Cup (16 tbs), cubed | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Black pepper salt | 1 To taste | |
| 2 cups hot cooked pasta | ||
Directions
Split the hens in half.
Using your fingers, gently work 1 tablespoon of the rosemary under the skin of each breast half.
Coat a large baking pan with no-stick spray.
Lay 4 "beds" of tomatoes (1 cup each) in the prepared pan; sprinkle the remaining 1 tablespoon rosemary over all.
Set a half-hen on top of each bed.
Drizzle the orange juice over the hens; add salt and pepper to taste.
Roast the hens at 400° for 40 minutes, basting every 10 minutes with the pan juices, until the hens are brown and crisp and their juices run clear.
Using your fingers, gently work 1 tablespoon of the rosemary under the skin of each breast half.
Coat a large baking pan with no-stick spray.
Lay 4 "beds" of tomatoes (1 cup each) in the prepared pan; sprinkle the remaining 1 tablespoon rosemary over all.
Set a half-hen on top of each bed.
Drizzle the orange juice over the hens; add salt and pepper to taste.
Roast the hens at 400° for 40 minutes, basting every 10 minutes with the pan juices, until the hens are brown and crisp and their juices run clear.
Chef
