Herb Roasted Cornish Game Hens

Recipe courtesy Sandra Lee. Haven't made this yet, but it certainly sounds and looks good. Serve with a green salad with red wine viniagarette dressing.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  tablespoon  McCormick grill seasoning
• 1⁄2 cup  red wine  vinaigrette dressing
• 1  teaspoon fresh rosemary leaf, chopped, plus
• 4  sprigs rosemary
• 1  teaspoon  fresh oregano leaves, chopped, plus
• 4  sprigs oregano
• 1  teaspoon fresh thyme leave, chopped plus
• 4  sprigs thyme
• 1  teaspoon fresh parsley leaves, chopped, plus
• 4  sprigs parsley
• 4  Cornish hens, rinsed
• 1  lemon, cut in quarters
• 16  ounces  baby carrots
• 16  ounces  frozen pearl onions, thawed
• 1⁄2 lb  red potatoes, cut into small chunks
•  salt and fresh ground black pepper

Directions

1. Preheat the oven to 350 degrees F. Line a roasting pan with foil.
2. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
3. In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.