Ingredients:

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 Cornish game hens (about 1.5 lbs each)
  • 1 lemon, quartered
  • 1 onion, quartered
  • Olive oil, for drizzling
  • 2 cups seasonal vegetables (e.g., carrots, Brussels sprouts, potatoes), cut into uniform pieces
  • 2 tablespoons olive oil, for vegetables

Instructions:

  1. In a mixing bowl, combine softened butter, parsley, thyme, rosemary, garlic, salt, and pepper. Mix until well combined. Chill the herb butter for 15 minutes.
  2. Preheat the oven to 425°F (220°C). Pat the game hens dry with paper towels. Season the cavity of each hen with salt and pepper. Stuff each with lemon and onion quarters.
  3. Gently loosen the skin from the breast of each hen and spread a generous amount of herb butter underneath. Rub any remaining butter over the outside of the hens and season with salt and pepper.
  4. Toss the seasonal vegetables in olive oil, salt, and pepper. Arrange around the hens in the roasting pan.
  5. Place the roasting pan in the oven and roast for about 1 hour, or until the internal temperature of the hens reaches 165°F (74°C) and the juices run clear. Stir the vegetables halfway through for even roasting.
  6. Remove the hens from the oven and let them rest for 10 minutes before carving. Serve with the roasted vegetables.