Cornish Hens with Fresh Herbs Served with Bacon-Sage Roasted Red Potatoes

Show/Hide Cornish Hens with Fresh Herbs Served with Bacon-Sage Roasted Red Potatoes
Serves 4 | Prep/Cook Time: 1 Hr 35 Min
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2 PERDUE® Fresh Whole Cornish Hen, Twin Pack
1 1/2 pounds small red potatoes
Salt and pepper
3 cloves garlic, minced
3 strips bacon, cooked, drained and diced (use the microwave for quick preparation)
6 fresh sage leaves, minced
1 tablespoon butter
1/4 cup finely chopped fresh herbs such as thyme, rosemary and sage, plus extra sprigs for stuffing cavity and garnishing plates
Kitchen string (optional)
Step 1: 
Preheat oven to 400° F. Cut potatoes into small, bite-size pieces; toss with salt and pepper, garlic, bacon and sage and place in a large, shallow roasting pan. Set in the oven while you prepare the hens, approximately 10-15 minutes.
Step 2: 
Meanwhile, remove giblets from hens. Fold back wings. Rub with butter and sprinkle inside and out with salt and pepper. Sprinkle with finely chopped herbs, and place a few more herb sprigs into each hen’s cavity. Tie each hen’s legs together with kitchen string to hold shape, if desired.
Step 3: 
Remove potatoes from oven and place hens on top. Return to pan and roast for 50-55 minutes, or until hens’ juices run clear when thigh is pierced with a fork and a thermometer inserted in the thickest part of the thigh registers 180° F.
Step 4: 
Remove hens from the pan and let them sit for 10 minutes before serving. Gently stir potatoes to incorporate hens’ juices.
Step 5: 
To serve, place some potatoes and a hen, or half a hen for smaller appetites, on each plate. Garnish with fresh herb sprigs.