Cornish Game Hens with Roasted Vegetables

Cornish Game Hens with Roasted Vegetables

Ingredients:

2 large onions, quartered

4 shallots, halved

3 large carrots, peeled and cut into 1" pieces (alternatively you can use a bag of baby carrots)

3 sprigs of fresh thyme, plus additional for tops of hens

2 tbsp olive oil

course salt and pepper

2 Cornish Game Hens

Directions:

1. Preheat the oven to 340 ℉. On a rimmed baking sheet, toss the vegetables with the thyme sprigs, olive oil, and salt and pepper.

2. Tie the hens legs with kitchen twine. Arrange the hens in the vegetables, breast side up. Season additionally with salt and pepper and sprinkle thyme leaves on them.

3. Roast the hens and vegetables, basting the hens occasionally with the pan juices, until a thermometer registers 160 ℉  (avoid inserting thermometer into a bone. Do insert in thickest part of meat on leg), about 30-35 minutes. Let rest 5 minutes.