From A Spicy Perspective food blog by Sommer Collier
1½ pounds baby potatoes, halved if larger than
2 inches long
1 lb. carrots, cut into 1-inch chunks
1 large onion, cut into 8 wedges
1 Tbsp. oil
Salt & pepper
1/2 cup butter softened
Zest of 1 lemon
6 sprigs thyme, leaves removed
2 sprigs rosemary, leaves removed
1 Tbsp. parsley, chopped
2 cloves garlic, minced
2 Cornish Game Hens halved by your butcher
Preheat the oven to 400°F, and place a rack in the upper middle position.
In a 9 x 13-inch baking dish, place the potatoes, carrots, and onion. Toss with 1 tablespoon of oil and salt and pepper to taste.
In a small bowl, mix the butter, lemon zest, fresh herbs and garlic together with a fork. Set aside.
Pat the game hens dry with a paper towel, then rub the herb butter over the game hens coating on all sides. Salt and pepper liberally and lay all four pieces on top of the veggies.
Roast for 25 minutes. Remove from the oven and baste. Then continue to roast for another 20 minutes, until the juices run clear when pricked with a fork. Allow the hens to rest for at least 5 minutes before serving.