Roasted Cornish Hens

1

In a bowl, add the potatoes, 1 tbsp olive oil, lemon juice, ¼ tsp sea salt, ¼ tsp paprika and mix to combine. Set aside.

2

Preheat oven to 425 degrees F.

3

In a small bowl, add the garlic powder, onion powder, 2 tsp paprika, oregano, 2 tsp sea salt, black pepper and mix to combine. Set aside.

4

In a medium-large roasting pan, add the cornish hens. Divide the ¼ cup of olive oil between them and rub all over and inside.

5

Take your spice mix and do the same thing. Make sure to cover the hens on both sides (and get inside) with the mix.

6

Insert 2 lemon slices and 1 clove of garlic into each cornish hen.

7

In the roasting pan, spread the onions and potatoes around. Add the rest of the garlic too.

8

Add the remaining lemon slices. You can even put a couple of them under the cornish hens to sit on while they cook.

9

Lastly, add the chicken broth (or water) to the pan.

10

Roast for 60 minutes or until the cornish hens are cooked and crispy.

11

You can serve whole or cut into pieces to serve more people.

12

Store any leftovers in an air-tight container in the fridge for up to 3 days.

13

Notes: If the vegetables start to stick, add a little bit more liquid.