Mr. Magpie is back from the campaign trail and I made a special meal for his homecoming.

Ingredients:

• 6 oz. sugar snap peas
• 12 oz baby carrots
• 1 red pepper, chopped
• 1 yellow onion, sliced
• 5 springs rosemary
• 3 cloves garlic, minced
• 2 cornish hens, thawed, rinsed and patted completely dry inside out
• Olive oil
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 2-3 tablespoons parsley
• 3-4 tablespoons butter, sliced

Instructions:

1. Preheat oven to 450 F.
2. Spread out chopped vegetables and rosemary in the bottom of 9 x 13 inch baking dish.
3. Rub olive oil lightly over the cornish hens. Set aside.
4. In a bowl, mix together spices and sprinkle generously over the hens, being sure to season the inside cavity as well and let marinate for 3 hours if you’re going for maximum flavor, but that’s optional.
5. Place the hens on top of the bed of vegetables.
6. Run your fingers under the skin to loosen it.
7. Place a slice of butter under the skin of each hen.
8. Tie the legs together with kitchen string or foil paper.
9. Bake for 50-60 minutes, depending on size of hens.
10. Let hens rest for 15 minutes before eating.

Yields 2 servings of meat and lots of veggies

Allergen information:

• This recipe is egg less.
• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.

Nutrition information:

Photographs: