Herb Roasted Cornish Game Hens

Ingredients

• 16 ounce baby carrots 
• 4  cornish game hens rinsed
• 1 teaspoon parsley leaves fresh chopped
• 1 teaspoon rosemary leaves fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 tablespoon grill seasoning 
• 4 servings salt and ground pepper fresh black
• 1  optional: lemon cut in quarters
• 1 teaspoon oregano leaves fresh chopped
• 16 ounce pearl onions frozen thawed
• 0.5 pound potatoes red cut into small chunks
• 0.5 cup red wine vinegrette dressing 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• roasting pan
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
3. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
4. 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.
5. 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 F when inserted into the thickest part of the thigh, about 50 to 55 minutes.
6. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving.
7. Transfer the hens to a large serving tray with the roasted vegetables.