Baked Cornish Hen with Potatoes

BAKED CORNISH HEN WITH POTATOES

From Camden Farmers’ Market patron Giuseppe Galloni, originally shared by Camden Farmers’ Market members Common Wealth Farm LLC in our July 28, 2016 newsletter.

Serves 2For the hen:

1  2-lb Cornish hen cut into 6-8 pieces
Generous 1/3 cup extra virgin olive oil
1 lemon cut in half including its juice and rind
3 whole sprigs rosemary
2 whole sprigs parsley
1 large clove garlic, sliced
1/2 medium onion, sliced
2-3 bay leaves, broken into halves
Salt and pepper to taste
1/4 cup white wine

For the potatoes:

2 yellow-gold potatoes, peeled and cut into 12 wedges, each coated with a mixture of:
Olive oil, oregano, salt and pepper mixed to taste.

Directions:

Place hen pieces in Pyrex (glass) baking dish into which they fit snugly in one layer.  Cover with all ingredients except wine.  Place these ingredients in Ziploc bag and seal.  Rinse Pyrex dish and place bag inside it with hen pieces lying flat.  Marinate in refrigerator for 24 hours, turning bag once.

Remove hen from refrigerator half an hour before baking it.  Preheat oven to 400 deg. F.  Line a large baking pan with aluminum foil (ours is 17″ x 12″ x 1″).  Place hen pieces on one side of it and cover with marinade.  Remove lemon rind.  Bake for 15 min.  Then pour wine on hen pieces and add potatoes to the other side of the pan.  Bake 15 more and turn hen pieces to brown them more evenly.  Bake an additional  30 min. and test for doneness.   Eat!