Ingredients

• 1 large Cornish hen
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarse ground black pepper
• 1 garlic clove, sliced
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1 bay leaf
• 1 shallot, roughly chopped
• 1 carrot, chopped into 1 pieces
• 1 stalk celery, chopped into 1 pieces
• 1/2 lemon, juice of

Instructions

1. Preheat oven to 375°F.

2. Rinse hen with cold water & pat dry. Season with salt & pepper inside & out.

3. Stuff cavity with garlic, rosemary, thyme, & ½ bay leaf. Place some of the shallots, carrots, & celery in cavity.

4. Scatter rest of veggies on bottom of roasting pan. Place hen on top of veggies.

5. Squeeze juice from ½ lemon over hen and add a pice (about ¼ of a lemon) to the cavity. Roast in oven 45 minutes until hens are golden brown & crisp. Juices should run clear when thigh is pierced with a sharp knife.

6. Transfer to serving platter and let sit for 5 minutes. Remove skin & cut in half.