Cornish Hens with Lemon and Thyme


 Cornish Hens are a favorite of ours. I usually fix them around the Holidays and stuff them with cornbread dressing, however, they were on sale this week and I decided that they would make a spring meal using Martha Stewart’s recipe (directions).
 I do think lemon for me is something I look at fixing in the spring. Maybe the yellow color? I had some thyme growing so this was easy to get together. Served with a baked potato and salad this is an easy meal with little cleanup. 
 I plan on a half of a Cornish hen apiece. There is some waste with the back bone having very little meat on it, but it does lend flavor to broth or gravy. Save the bones in a freezer bag in your freezer till you have enough for stock.
 We really liked the lemon and thyme flavor with the chicken and they were so tender. Made a great meal. This is not quite Martha’s recipe but I used her directions and it worked perfectly. 
Cornish Hen with Lemon and Thyme
2 Cornish hens (about 20 ounces ) Bring to room temperature and pat dry
1 bunch fresh thyme (If you only have dry use that)
2 small lemons, halved
3 tablespoons butter
Salt and Pepper
 Preheat oven to 450°F. Place hens in a shallow roasting pan, breast sides up. Place 2 Thyme sprigs and 1 lemon half in cavity of each hen. Squeeze remaining lemon halves over hens. Rub butter all over hens. Salt and pepper generously.
 Roast hens, rotating pan halfway through, until skin turns brown and an instant read thermometer inserted into the thickest part of the thigh registers 180° 45 to 50 minutes. Let stand for 10 minutes. Cut hens in half lengthwise. Garnish with thyme and lemon wedges.

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