1 tablespoon salt
two tablespoons lemon-pepper
one tablespoon dried basil
one tablespoon poultry seasoning
two tablespoons olive oil
6 Cornish game hens, about one 1/two pounds every single, rinsed and dried totally
one green bell pepper, massive dice
two stalks celery, massive dice
one onion, huge dice
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all more than the hens and season each and every with the salt mixture. Place the hens on a baking sheet pan with lots of area in between them. You may possibly want to use two pans. Loosely things the cavities of every hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until finally an instant-read through thermometer inserted into the thickest component of the thigh registers 165 degrees F and the juices run clear. Eliminate the hens from the oven, loosely tent with foil and allow rest 10 minutes just before carving or serving.
Line the baking sheet pan with foil below the wire rack for an straightforward clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be positive not to crowd the hens on the baking sheets or else the skin will not crisp up correctly and they will consider much longer to cook.