Cornish Game Hens with Sweet Potatoes
From the kitchen of Jerame Gray (B.A. ’80)
“Here is a simple recipe that I would prepare when I was studying, but wanted a great meal to get me out of the monotony while keeping me going,” Gray says. “This meal is super friendly and will go with almost anything you have in the fridge or the spice cabinet.”
Prep time: 20 minutes
Ready in: 35 minutes
Ingredients
2 cornish hens
4 sweet potatoes
1 garlic clove
1 Vidalia onion
1 bundle of celery
Bread crumbs
1 lemon
Kosher salt Cracked black pepper
Preparation
1. Preheat the oven to 450 degrees.
2. Dice garlic, onion and celery and mix with a handful of bread crumbs; stuff hens. Squeeze half the lemon on top of both birds; season with salt and pepper.
3. Bake at 450 degrees for 30 minutes. To crisp the skin, broil for a few minutes. Squeeze the rest of the lemon on the birds; bake for another 5 minutes.
4. Slice potatoes into quarter inch discs (skins on or off). Drizzle with olive oil, salt and pepper. Place in oven along with hens and bake for 15 minutes.