Ingredients

• 1 tablespoon grill seasoning
• 1/2 cup red wine vinegrette dressing
• 1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs
• 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
• 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs
• 1 teaspoon chopped fresh parsley leaves, plus 4 sprigs
• 4 Cornish game hens, rinsed
• 1 lemon, cut in quarters
• 1 (16-ounce) bag baby carrots
• 1 (16-ounce) bag frozen pearl onions, thawed
• 1/2 pound red potatoes, cut into small chunks
• Salt and fresh ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
3. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
4. In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.