Herb Roasted Cornish Game Hens

It's taken me several days to get around to writing about this recipe. I had the time, I just didn't know what to say. Occasionally the thoughts don't flow easily. But now that the week is (almost) over and spring break begins tomorrow, I feel freshly inspired! I made these little Cornish games hens because they were so cute. Really, that's why. And I figured they wold taste good too. And they are personal-sized. How fun to have your own mini hen for dinner! What I didn't know what how juicy and tender and delicious these tiny chickens are! I suspect the overnight lemon-olive oil-herb marinade helped. It gave them a fantastic fresh flavor. The skin was crisp, the meat moist, and like I said, it was just the right amount of meat for one! And it makes for a beautiful presentation.

Before I began I had no idea what a Cornish game hen really was. With the help of Google I learned that they are basically young chickens fed well so that they can be slaughtered young. So yes, you're eating a baby bird. If you think that's cruel, then you probably shouldn't be eating meat period. Much worse things have happened to other members of the animal-food family. Buy your chickens free rage, pastured, and organic (or all of your meat for that matter) and you're doing yourself and your food a favor.

INGREDIENTS
2 (1-1 1/2 lb.) Cornish game hens
1/4 cup fresh parsley leaves
2 Tbsp. fresh rosemary leaves
2 Tbsp. fresh thyme leaves
2 cloves garlic, peeled
1/2 lemon, end trimmed, seeds removed, and cut into wedges
1 tsp. kosher salt + more for sprinkling
1/4 tsp. freshly ground black pepper + more for sprinkling
2 Tbsp. extra virgin olive oil
2 Tbsp. butter, melted

DIRECTIONS
1. To make the marinade, combine parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, stream in the olive oil.

2. Loosen the skin covering the breasts and rub half of the marinade under the skin. Rub the remaining marinade over the surface of the hens. Place in a baking dish and tightly cover with plastic wrap. Marinate overnight in the refrigerator (or at least 8 hours).It is best to let the chicken sit at room temperature for 1 hour before baking.

3. Preheat oven to 400 F. Season the outside of the game hens with salt and pepper. Place in a shallow pan or roasting dish.

4. Bake in preheated oven for about 45-60 minutes (depends on the size of your hens), until an instant-read thermometer placed in the thigh reads 165 F, or until the juices run clear. Remove from the over and let rest 15 minutes before serving.

Serves 2.

(Adapted from Martha Stewart)