I’m rarely early for anything, but if I am it’s usually for a holiday on the blog. I realize most of you may not even be thinking about Valentine’s Day yet, but running a blog is like retail–I’m always trying to get things out weeks in advance.
This is the kind of meal that works great on almost any occasion, but even more so for Valentine’s Day dinner for two. It’s also the kind of meal that makes you look like you spent hours slaving in the kitchen, but really takes less than an hour of hands-on time. I’m sharing the Cornish Game Hen recipe today, and will sharing the Mint and Cous Cous salad along with the charred veggies later this week.
This is a super short post today, because as I mentioned, I’m trying to get my Valentine’s Day Recipe recipes out in advance, so stay tuned for a few more.
- 2 1 1/4 -1 1/2 lb. Cornish hens
- 2 tablespoons olive oil
- 2 tablespoons lemon pepper
- 1 tablespoon kosher salt
- 1 lemon, halved
- 4 thyme sprigs, plus more for garnish
- 2 tablespoons chopped thyme
- 2 tablespoons chopped parsley
Preheat oven to 400 degrees F. Place one half of a lemon, 3 thyme sprigs in the cavity of each hen. Loosen skin from breast, and place chopped thyme and parsley underneath. Rub olive oil over hens and season with lemon pepper and kosher salt.
Pace the hens in a roasting pan and transfer to the oven. Roast hens until cooked through and thickest part of the thigh registers 180 degrees, about 45 minutes. Let stand 10 minutes. Garnish with thyme sprigs, and serve with lemon wedges.