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Easy Cornish Hen, Roasted Potatoes & Peppers.

This is a fantastic baked hen recipe that can be served with many side dishes.

2 Servings 1 hour Pre/Cook Time

Main Ingredients
1 Cornish Game Hen
15 Baby Potatoes
4 Pieces of Bacon
10 Baby Sweet Peppers
1/2 Sweet Onion
2 tsp of butter
Olive Oil
Potato Spices
1/2 tbs olive oil
Garlic Powder
Salt/Pepper
1/4 tsp Red Pepper flakes
1/4 tsp Smoked Paprika

The Marinade
1/4 cup olive oil
1/2 lemon
1 pressed garlic clove
Pepper

Garnish
Chopped Green Onion

Instructions
Preheat the oven to 400 °F. Rinse and pat dry Cornish Hen with paper towel. Using your Kitchen Shears, cut in half. Mix marinade in a small bowl and whisk together. Put cut hens in Ziploc and add marinade. Let it sit while preparing remaining ingredients (about 15 minutes).

Cut potatoes in half. Cut peppers in half and remove seeds. Chop up ½ medium onion. Put into a large Ziploc bag and add all the vegetables you just chopped, add about ½ tbs of olive oil, then add potato spices and shake the bag.

At the stove, melt 2 tbsp. of butter in cast iron skillet. Add all the veggies. If you don't have a cast iron skillet, use any large skillet big enough to lay your hens and vegetables in, has a cover and is oven proof up 400 °F.

No cover? You can substitute foil! You can turn off your stove at this point. Nestle the hens’ skin up into your pan, pulling the veggies around. Lay bacon crisscrossed over the hens, tucking in the ends. Lightly pepper.

Cover and carefully place pan into the oven for 30 minutes, then uncovered for 15 minutes to crisp up the bacon and lightly brown.
Garnish with chopped green onions and serve alongside a green salad and some toasted bread. Enjoy!

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