Cornish Hens with Tomato, Basil and Garlic

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	110 minutes

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Ingredients

4	each	cornish game hens	1.5 pounds each
1/2	cup	lemon juice	fresh
4	teaspoons	lemon pepper
2	cups	cherry tomatoes	quartered
1/2	cup	fennel bulb	chopped
1/4	cup	basil	fresh, chopped
4	large	shallots	quartered
4	cloves	garlic	quartered
1	each	bay leaf	quartered
4	slices	lemon
4	Sprigs	rosemary leaves	fresh

French roasted garlic
1	teaspoon	olive oil
8	cloves	garlic	outer skin, removed
1	Sprig	rosemary leaves

Directions

Heat oven to 375 degrees F.

Rinse hens and drain.

Combine lemon juice and lemon pepper in large bowl; add hens, spooning lemon mixture in cavity of each hen.

Combine tomatoes, fennel, basil, shallots and garlic in medium bowl.

Drain hens, reserving lemon pepper juice.

Place one quarter bay leaf, a lemon slice and a rosemary sprig in cavity.

Spoon in tomato mixture.

Tie legs of each hen together with string, or close cavities with toothpicks.

Place on rack in roasting pan.

Spoon reserved lemon-pepper juice on top.

Roast 1 hour.

Prepare French Roasted Garlic: Meanwhile, combine oil and 3 tablespoons of water in 8 inch square baking dish.

Trim top 1/2 inch from each bulb of garlic, keeping cloves intact.

Arrange cut side down in prepared dish; add 1 sprig rosemary.

Cover with foil and bake 45 minutes or until very soft.

Let hens stand covered 15 minutes.

Cut in half; remove and discard skin and wind tips.

Arrange halves on 8 dinner plates and spoon tomato stuffing on top.

Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens.

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Member Review

Greek Gyro

These are the best! I made these for my boyfriend and it became his new favorite meal. I can take a lot of time and money but is well worth it in the end. It is awesome!