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Lemon Basil Cornish Hens with Roasted Vegetables

Servings: 4

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Ingredients

  • 4 Perdue Cornish Hens
  • 2 Lemons - zest and juice
  • 2 tbsp. dried basil
  • 4 tbsp. olive oil
  • 2 cloves Garlic — minced
  • Salt & Pepper to taste
  • 1 lb. New Potatoes — halved or quartered if large
  • 1 can Artichoke hearts in water — drained and halved (14 oz can)

Instructions

  1. Preheat oven to 350° F.
  2. Zest and juice both lemons. Combine with basil, oil, garlic, salt and pepper to taste.
  3. Brush hens with mixture. Toss vegetables with remaining mixture.
  4. Place hens and vegetables in roasting pan or casserole dish. Cook for 1 hour or until thermometer inserted into thickest part of thigh registers 180° F.

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PERDUE® NO ANTIBIOTICS EVER, Ready to Cook Cornish Game Hens, without Giblets, 18-22 oz., USDA A Grade, Frozen<br/>(81820)

PERDUE® NO ANTIBIOTICS EVER, Ready to Cook Cornish Game Hens, without Giblets, 18-22 oz., USDA A Grade, Frozen
(81820)