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Lemon Basil Cornish Hens with Roasted Vegetables

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Number of servings: 4

Ingredients
4 each Perdue Cornish Hens
2 Lemons - zest and juice
2 tbsp. dried basil
4 tbsp. olive oil
2 cloves garlic, minced
Salt and pepper, to taste
1 pound new potatoes, halved or quartered if large
1 can (14 ounces) artichoke hearts in water, drained and halved
Preparation
Preheat oven to 350° F.

Zest and juice both lemons. Combine with basil, oil, garlic, salt and pepper to taste.

Brush hens with mixture. Toss vegetables with remaining mixture.

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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