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salt lemon-pepper seasoning basil poultry seasoning olive oil Cornish hens green bell pepper stalks celery onion
Viewed: 19 - Published at: 3 years agoIngredients
- 1 tablespoon salt
- 2 tablespoons lemon-pepper seasoning
- 1 tablespoon dried basil
- 1 tablespoon poultry seasoning
- 2 tablespoons olive oil
- 6 Cornish hens, about 1 1/2 pounds each, rinsed and dried thoroughly
- 1 green bell pepper, large dice
- 2 stalks celery, large dice
- 1 onion, large dice
Method
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning.
- Rub olive oil all over the hens and season each with the salt mixture.
- Place the hens on a baking sheet pan with plenty of space between them.
- You may need to use 2 pans.
- Loosely stuff the cavities of each hen with some green bell pepper, celery and onion.
- Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
- Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
- TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up.
- The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks.
- Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.
