Ingredients:

  • 4 (1.5 lb / 680g each) Cornish game hens, giblets removed
  • 1 tbsp (15ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • ½ cup (115g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp (3g) fresh thyme leaves, chopped
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 lemon, halved
  • ½ tsp (3g) paprika
  • 1 lb (450g) baby potatoes, halved
  • 3 large (300g) carrots, cut into 2-inch chunks
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Pat the hens completely dry using paper towels to ensure the skin crisps.
  2. Rub the exterior of each hen with olive oil, salt, and pepper.
  3. Stuff each hen cavity with one slice of lemon and a sprig of fresh thyme.
  4. In a small bowl, combine softened butter, minced garlic, thyme, rosemary, lemon juice, and paprika until a smooth paste forms.
  5. Gently loosen the skin over the breast meat using your fingers and stuff 1-2 tablespoons of the compound butter directly under the skin, spreading it evenly.
  6. Brush the remaining compound butter over the exterior of the hens.
  7. Toss baby potatoes and carrots in olive oil and salt, then spread them across the bottom of a roasting pan.
  8. Place the hens on a roasting rack positioned above the vegetables.
  9. Roast in a preheated oven at 425°F (218°C) for 45–55 minutes until the skin is deep golden brown.