1 tablespoon salt
two tablespoons lemon-pepper
1 tablespoon dried tulsi
1 tablespoon chicken seasoning
two tablespoons essential olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried completely
1 eco-friendly bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice
- Preheat oven to 375 levels F.
- In a tiny mixing bowl, stir together salt, lemon pepper, dried tulsi and chicken seasoning. Rub essential olive oil all around the hens and season each using the salt mixture. Put the hens on the baking sheet pan with lots of space together. You may want to use 2 pans. Loosely stuff the tooth decay of every hen with a few eco-friendly bell pepper, celery and onion. Roast the hens within the preheated oven for around one hour or until an immediate-read thermometer placed in to the thickest area of the leg registers 165 levels F and also the juices run obvious. Take away the hens in the oven, loosely tent with foil and let rest ten minutes before carving or serving.
Line the baking sheet pan with foil underneath the wire rack to have an easy clean-up. The veggies and herbs stuffed within the tooth decay from the hens will impart flavor towards the meat because it cooks. Don’t crowd the hens around the baking sheets otherwise your skin will not crisp up correctly and they’ll take considerably longer to prepare.