A deliciously simple summer recipe, lemon pepper cornish game hens are dry-brined in lemon pepper seasoning and then roasted with a pile of veggies for a quick dinner!
Combine the zest of 1 lemon, black pepper, garlic powder, and salt.
Wash both Cornish Hens and pat dry. Separate the skin from the flesh using your fingers. Make sure you leave pockets over the breasts, legs, and thighs. (*Do NOT remove the skin! Just make a pocket between skin and meat.)
Scooping small finger-fulls of brine, rub the brine in your pockets directly over the flesh of your birds. Remember to also rub brine on the outside skin of your birds and into the cavity.
Place in a plastic bag and rest in the fridge breast-side up for 24 hours.
Flip breast-side down for 24 hours.
Remove from the bag, set on a plate breast-side up, and return to the fridge for the last 12 hours.
OPTIONAL: Remove chicken from the fridge 2 hours before cooking and rest on the counter.
Preheat oven to 450°F. Line a sheetpan with parchment paper.
Slice potatoes, onions, and zucchini. If there are large mushrooms, slice as well.
Toss veggies in olive oil, fresh squeezed lemon juice, pepper and salt. Spread over the parchment paper, leaving room for the two hens.
Place the hens amongst the vegetables on the sheetpan.
OPTIONAL: You can choose to truss them or at least tie their legs together for modesty. (Kidding, but it does stop them from spreading and tearing that crispy skin!)
Roast in the oven for 45-50 minutes.
Remove and let cool for 10 minutes before serving!
* If the skin splits while you're separating it from the meat, that's okay. It won't make a huge difference.