Roasted Rock Cornish Game Hens with Citrus, Herbs and Vegetables

Preheat oven to 450 degrees

1 Hen Per Serving.
1 Lemon cut in Wedges. 1 Wedge per Hen.
1 Orange cut in Wedges. 1 Wedge per Hen.
1 Onion cut in Wedges. 1 Wedge per Hen.
1/2 Bunch Fresh Thyme per Hen.
1/8 cup loosely packed Flat Leaf Parsley per Hen.
Seasoned Salt or Seasoned Salt Substitute
Pepper or Lemon Pepper.
Butter and Olive Oil for coating Hens.
2 Carrots per Hen.
2 Potatoes per Hen.
Green Beans or Squash.

Rub the Hens inside and out with the Butter and Olive Oil (less Butter more Olive Oil) Season inside and out with the Seasoned Salt and Pepper.
Put the Lemon, Orange, and Onion Wedges inside the Hens.
Place the Hens breast side down, in a baking dish large enough to fit all the Hens in, with room for the Vegetables.
Add the Vegetables.
Cover and Bake for 30 minutes.
Uncover.
Turn the Hens over.
Continue Baking for another 30 minutes or until golden brown and done. Thermometer inserted in the thickest part of thigh should read 180 degrees.

I love Rock Cornish Game Hens. Not only are they delicious, but low in fat and calories. Also a cute size. One Hen is a serving! They are yummy and very nutritious served with the Roasted Vegetables.