Lemon-crumb Cornish hens with potatoes and leeks
2 slice(s), firm, sandwich bread, made into crumbs (1 cup)
Grated Parmesan cheese
1 Tbsp, fresh, minced
3 tsp, grated
Uncooked skinless Cornish hen
2 pound(s), or skinned and halved. 2 (1-pound)
Uncooked red potato(es)
1 pound(s), small, whole
Uncooked baby carrots
9 oz, about 2 cups
2 medium, cut in half lengthwise, root end intact, and cleaned
1 Tbsp, extra-virgin
1 Tbsp, fresh, chopped
¼ tsp, coarsely ground
- Preheat the oven to 400°F. Spray an 11 x 16-inch roasting pan with olive-oil nonstick spray.
- Combine the bread crumbs, cheese, parsley, and lemon zest in a medium bowl; set aside.
- Brush the top of the hens with the mustard, then top with the bread crumb mixture, pressing gently so the crumbs adhere to the hens. Place the hens in the roasting pan; spray the tops lightly with olive-oil nonstick spray.
- Combine the potatoes, carrots, leeks, oil, thyme, salt, and pepper in a large bowl; toss to coat. Arrange the vegetables around the hens in the roasting pan. Bake until an instant-read thermometer inserted in the thigh of the hens registers 165°F and the vegetables are tender and browned, about 45 minutes. Yields: 1⁄2 hen and 1⁄4 of vegetables per serving.