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Lemon Basil Cornish Hens with Roasted Vegetables

Lemon Basil Cornish Hens with Roasted Vegetables Recipe

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Prep/Cook Time: 80 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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4
   Alternate Perdue Products:
2 Lemons - zest and juice
2 tablespoons dried basil
4 tablespoons 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


  1. Preheat oven to 350°F.
  2. Zest and juice both lemons. Combine with basil, oil, garlic, salt and pepper to taste.
  3. Brush hens with mixture. Toss vegetables with remaining mixture.
  4. 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.

None

If you PERDUE® Cornish Hens are frozen,  please allow 5 hours per pound for thawing.


  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 469

  • Total Fat 18g (0%)

  • Saturated Fat 4g (0%)

  • Trans Fat 0g

  • Cholesterol 113mg (0%)

  • Sodium 296mg (0%)

  • Total Carbohydrate 49g (0%)

  • Dietary Fiber 16g

  • Sugars g

  • Protein 31g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Stephen McCauley - Arlington, VA 1/1/2007 8:12:28 PM
We made this for a New Year's Eve dinner. It was elegant and made a beautiful presentation. It was also easy to assemble in advance so there was no mess when guests were present. We added pearl onions. They were a terrific combination with the peas and artichokes. Happy New Year!

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