Pan Cooked Cornish Game Hens with Lemon and Hot Pepper
|Dried rosemary||3⁄4 Teaspoon, crumbled|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cornish game hens||2 1⁄2 Ounce, split lengthwise (2 Hens Of 1 1/4 Pound Each)|
|Olive oil||3 Tablespoon|
|Lemon||1 , thinly sliced|
In a large bowl, combine the rosemary, salt, crushed red pepper, and black pepper.
Add the hens and, with your hands, rub the seasoning mixture into the hens.
Add the olive oil and lemon slices and toss well to combine.
Cover and refrigerate at least 4 hours or up to overnight.
Heat a 10"x 18" non-stick double-burner pan over medium heat.
Lift the Cornish hens from the marinade and place, skin side down, in the pan; discard the marinade.
Cook, turning the hens several times, until they are cooked through and browned, 30 to 40 minutes.
Serve with lemon wedges, if you like.