Ingredients

two cornish hens 1 1/2 lbs each
2 medium carrots sliced
8-10 small new potatoes Whole (or buttercream potatoes which are used here)
1 lemon quartered
2 garlic cloves
1 small onion quartered
1/4 cup chicken or vegetable stock
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 Tbs paprika
1/2 Tbs salt
1 Tbs garlic powder
1/2 Tbs black pepper
1 Tbs onion powder
1/2 Tbs cayenne pepper (or to taste)
1 tablespoon dried thyme
fresh rosemary sprigs for garnish

Directions

In a bowl, mix all of dry spices thoroughly. Preheat oven to 450 degrees. Place hens (breast side up), potatoes, and carrots in a roasting pan. Season the hens inside and out with the dry spice mix, you should also loosen the skin around the breast and rub spices underneath it (you will have some spice mix left over, save it). Squeeze lemon juice on the outside of the hens and stuff the remains of the lemon along with onion, garlic, thyme sprigs, and rosemary sprigs inside the cavity of both. Add the stock to the bottom of the roasting pan, which will assist with cooking the vegetables.
Roast hens,rotating pan halfway through, until skin turns golden brown and a thermometer inserted into the thickest part of the thigh registers 180 degrees, about 50 minutes to an hour. Let stand 10 minutes. Place in serving plates with vegetables and garnish with fresh rosemary sprigs. Bon Appetit!