If your PERDUE® Cornish Hens are frozen, please allow 5 hours per pound for thawing.
- 4 Perdue Fresh Whole Cornish Hens or Perdue Grade A 16-18 oz Cornish Hen
- 2 Tablespoons dried basil
- 4 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 Pound new potatoes, halved or quartered if large
- 2 lemons, zest and juice
- 14 Ounces artichoke hearts in water (one can), drained and halved
- Salt and pepper to taste
Preheat oven to 350°F.
Zest and juice both lemons.
Combine with basil, oil, garlic, salt and pepper to taste.
Brush hens with mixture.
Toss vegetables with remaining mixture.
Place hens and vegetables in roasting pan or casserole dish.
Cook for 1 hour or until thermometer inserted into thickest part of thigh registers 180°F.