Lots of herbs and olive oil, baked over potatoes and it's delicious!
Printable Recipe - click here
2 cornish hens, butterflied ( cut straight across the back bone)
2 tablespoons rosemary, chopped
4 cloves garlic, chopped
1 teaspoon parsley, chopped
1 teaspoon oregano, chopped
2 teaspoons salt
2 teaspoons pepper
2 russet potatoes, sliced
2 vidalia onions, sliced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
assorted herbs (i used oregano, tarragon, rosemary)
In a bowl, mix together olive oil, rosemary, garlic, parsley, oregano, salt and pepper. Place cornish hens in a large ziplock bag and pour marinade on top. Seal bag and massage marinade into cornish hens. Refrigerate overnight.
Preheat oven to 375F.
Place potatoes and onions on the bottom of a large baking dish. Drizzle with olive oil and sprinkle salt and pepper on veggies. Lay herbs on top of potatoes and place cornish hens on top of herbs. Reserve marinate liquids in a bowl for basting.