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.
Serving size: Complete recipe
Calories 576 Calories from Fat 498
% Daily Value*
Total Fat 56 g86.5%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 71.6 mg23.9%
Sodium 1511.2 mg63%
Total Carbohydrates 10 g3.4%
Dietary Fiber 5.4 g21.6%
Sugars 0 g
Protein 14 g27.3%
Vitamin A 6.3% Vitamin C 82.2%
Calcium 9.8% Iron 14.9%
*Based on a 2000 Calorie diet