Cornish Hen with Roasted Vegetables A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two. Prep Time: 15 Min Total Time: 1 Hr 15 Min Makes: 2 servings INGREDIENTS 1fresh or frozen Rock Cornish hen (24 oz), thawed3/4cup ready-to-eat baby-cut carrots2tablespoons apple jelly1tablespoon butter or margarine1/4teaspoon salt1/4teaspoon dried marjoram leaves3/4cup Green Giant Select® frozen sugar snap peas DIRECTIONS 1.Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12x8-inch (2-quart) glass baking dish. Arrange carrots around hen.2.In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.3.Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender. High Altitude (3500-6500 ft): No change
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