Cornish Hens with Lemon and Herbs

From Martha Stewart Living
Prep Time: 10 min. Total Time: 65 minutes
Serves 4

This recipe is also delicious with a chicken roaster. I like to roast my chicken at 450 for about 10-15 minutes to sear in the juices a bit then turn it down to 375 or 350 and cook for about 1 1/2 hours for a 4 lb. bird. Check for doneness as described in the recipe with a meat thermometer. I serve this with Lemon Thyme Rice Pilaf.

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
1/4 cup loosely packed fresh flat-leaf parsley leaves
3 Tbls unsalted butter (or olive oil for a dairy-free recipe)
coarse salt and freshly ground pepper

1. Preheat over to 450. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen (or 4 thyme sprigs and 2 lemon halves in the cavity of one chicken). Loosen skin from breast and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter (or oil) all over hens. Season generously with salt and pepper.
2. Roast hens, rotating pan halfway through, until skin tuns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minuets. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.