Cornish Gam Hens with Herbes de Porvence and Lemon

LUSCIOUS!!!!!!!!!!!!!!!!!!!!!!
(serves 2)

3/4 lb. small potatoes (red, white, medley, whatever)
1/4 lb. organic* carrots
1/8 lb. cremini* mushrooms
1 t. EVOO
Herbes de Provence
Kosher* salt
Freshly ground pepper
2 Cornish game hens, rinsed well* and patted dry*
2 T. Kerrygold* butter
1 lemon, quartered
Italian flat-leaf parsley, chopped

Preheat oven to 450. Cut larger potatoes, carrots, and mushrooms in half lengthwise, then put all the veggies in a 9x13" pan. Sprinkle them with about a t. of oil and unstintingly with Herbes de Provence, S&P; mix them around to coat. Arrange them in a single layer in the bottom of the pan, with cut potatoes and carrots cut-side down. Melt the butter in a small pan over med. heat. Squeeze the juice of two of the lemon quarters into the butter; fish out any seeds; and cook, stirring, for about a min. Stuff one squeezed lemon quarter into each hen's cavity, then put the hens side by side, breast-side up, atop the veggies in the pan. Drizzle the lemon butter over the hens, rubbing it around to coat the top sides, drumsticks and wings. Give hens a liberal sprinkling of Herbs de Provence, S&P. Roast for 25 min. Turn oven down to 350. Roast about 25 min longer or until the flesh of the drumsticks is soft and they can be wiggled readily in their sockets, or until juices run clear from a small sharp knife poked into the thickest part of the breast. Let rest under foil for at least 10 min.* Serve each hen with veggies on the side, spooning some pan juices over the veggies. Squeeze a bit of the juice of the remaining lemon quarters over the top, then use those as garnish; sprinkle each hen and veggies with chopped parsley.

"Hearts in tune with God sing His praises."

Happy Friday, Friends!! Don't forget to have some FUN today!!!

Love,

Machete Milletti