ROAST CORNISH GAME HEN WITH SPRING VEGETABLES

Roast Cornish Game Hen with Spring Vegetables image

Yield Serves 2; can be doubled

Number Of Ingredients 7

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1 large fresh fennel bulb, trimmed, thinly sliced
1 large leek (white and pale green parts only), thinly sliced
1 1/2 cups peeled baby carrots
2 teaspoons dried thyme
1 1/2 tablespoons olive oil
1 1 1/2-pound Cornish game hen, halved lengthwise
1/2 cup dry white wine

Steps:

Preheat oven to 500°F. Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat. Sprinkle with salt and pepper. Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper. Arrange hen halves atop vegetables. Roast 15 minutes.
Pour wine onto vegetables in dish. Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer. Serve hen with vegetables.