For Hens

Mix all the ingredients, except the rosemary and the hens, until well combined.

Preheat oven to 375

Pat dry the hens with a paper towel

Season the inside and outside of each hen with salt and pepper

Brush the hens with the olive oil mixture. Save some oil for the inside cavity in between the breast and the skin

Put a rosemary spring inside each one.

Cover the hens with foil

Cut the veggies into 1-inch pieces.

Place them in a separate baking dish, drizzle with olive oil, season with salt and pepper.

Toss with your hands until each piece is evenly coated. Spread them on the baking dish in a single layer

Roast the vegetables and Cornish hens at the same time. Within 15 minutes check on your vegetables, they should be close to being done. Flip them over so they don't burn on one side

Do the toothpick test. If the potatoes aren't soft yet roast for another 10 minutes. And check again.

The hens cook in about 45 minutes. After that remove foil, and allow the skin to brown a little for 8 minutes.

Remove from oven and let them sit for 10 minutes before carving. Use some of those juices over the pieces after carved

Enjoy