WEIGHTWATCHER 9 PointsPlus+ ROASTED CORNISH HEN AND VEGETABLES

INGREDIENTS

1 medium size carrot, cut into large chunks
1 medium size russet potato, cut into
large chunks
1 medium size parsnip or turnip, peeled and
cut into large chunks
1 small onion, quartered
1 tbsp olive oil
1 tbsp balsamic vinegar
1 Cornish game hen ( about 1 1/2 lbs)
2 garlic cloves, minced
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
fresh rosemary or sage leaves, optional
cherry tomatoes, optional

DIRECTIONS

Preheat oven to 400 degree F.

1. In a large bowl, combine carrot, potato, parsnip or turnip and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9 by 9 by 2 inch baking pan; cover with foil. Roast 30 minutes. Reduce oven temperature to 375 degree F.

2. Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt and pepper. Set aside 1/2 teaspoon of the dried rosemary. Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100 percent cotton string tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.

3. Roast hen and vegetables, uncovered, for 1 to 1 hour 15 minutes, or until vegetables are tender and an instant read thermometer inserted into the thigh of the hen registers 180 degree F. (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.

4. If desired garnish with fresh rosemary or sage leaves and tomatoes. To serve hen use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables.

Yield 2 Servings. Serving Size = 1/2 Hen

Weight Watcher PointsPlus+ per serving = 9
Weight Watchers(old calculation Method) = 7 Points per serving

Servings Per Recipe= 2

Nutrition Information Per 1/2 hen

*Calories345
*Total Fat (g)12
*Saturated Fat (g)2
*Cholesterol (mg)133
*Sodium (mg)399
*Carbohydrate (g)27
*Fiber (g)5
*Protein (g)32
*Starch (d.e.)1.5
*Vegetables (d.e.)1
*Lean Meat (d.e.)3.5
*Percent Daily Values are based on a 2,000 calorie diet.