Crispy Roasted Cornish Hens with Za’atar & Lemon
Zaatar and lemon brighten up these roasted Cornish hens in a simple, one-pan Mediterranean recipe. Juicy, flavorful, and sure to impress at any table!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ranasrecipe.com.
Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 2 Cornish hens, halved, washed, and patted dry
- 3 tablespoons olive oil
- 1/2 cup fresh lemon juice (reserve ¼ cup for later)
- 3 tablespoons zaatar (reserve 1 tablespoon for later)
- 1 1/2 tablespoons sumac (reserve ½ tablespoon for later)
- 8 cloves garlic, minced (adjust to taste)
- Salt
- pepper
- 8 oz cipollini onions, peeled (or substitute)
- 1 lb small golden potatoes, cut lengthwise into halves
- 1 cup water
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