1 yellow onion
1 eggplant
1/2 cup lime juice
Extra-virgin olive oil (just keep the bottle out)
Salt
Black pepper
2 cornish hens (cleaned, dried, and split in half stem to stern.... spine removed)
2 tablespoons thyme
Preheat the oven to 425 F.
Cut the yams, onion, and eggplant into bite-size (not too small though) pieces, then toss in a good-sized roasting pan. I recommend taking a veggie pealer to the eggplant and yams first, removing every-other strip of their skins.
Throw about 1/4 cup of the olive oil into the pan and gently move the veggies around in it to lightly coat them.
Two words: 1) Salt 2) Pepper. Don't be shy, COVER THOSE VEGGIES!
Drizzle some lime juice over the salted and peppered veggies and put aside.
Coat the 4 halves of the hens in olive oil then attack them with salt, pepper, and thyme.
Install the hens skin-side up, right on top of those veggies in the roasting pan.
Cover the pan with aluminum foil and put in the oven (which should be at 425F) for 20 minutes.
After the 20 minutes, reduce the oven to 375F and continue the hen-sauna for 30 more minutes.
[Insert elevator music here.]
-Ding!-
Dinner is ready! Put down those hot-pads and bring the pan right to the table. Drizzle with another dose of lime juice and ENJOY!
***This was my I'm-working-with-what's-in-the-house adaption of a good-looking recipe in my Rachel Rae cook book. I had never cooked with cornish hens before, and it turned out pretty swell. She called for potatoes and leeks and all this other crap that doesn't just appear in my house. So, I guess I just used her for the times needed to get the birds cooked properly. :)
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