CORNISH HENS ROASTED WITH SUN-DRIED-TOMATO-AND-ROSEMARY BUTTER

Cornish Hens Roasted With Sun-Dried-Tomato-And-Rosemary Butter image

Provided by Molly O'Neill

Time 1h

Yield Eight servings

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
5 tablespoons fresh rosemary, finely chopped
5 teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon fresh lemon juice
4 Cornish hens, 1 1/2 pounds each

Steps:

Preheat the oven to 425 degrees. Stir together the butter, tomatoes, rosemary, 1 teaspoon of salt, pepper and lemon juice. Using 1 teaspoon of salt for each, salt and pepper the hens inside the cavity and over the skin. Loosen the skin over the breasts and thighs to make pockets. Place 2 tablespoons of butter mixture in each pocket. Rub any remaining mixture over the outside of the hens.
Place the hens in a large roasting pan breast side down. Roast for 20 minutes. Lower the oven temperature to 375 degrees. Roast until just cooked through, about 30 minutes longer. Split the hens in half lengthwise. Place half a hen on each of 8 plates and serve with mascarpone polenta (see recipe).

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 833 milligrams, Sugar 0 grams, TransFat 0 grams