Instructions: You can easily vary this recipe by using thyme in place of rosemary or sprinkling ground red pepper and garlic powder over the potatoes.

Preheat
oven to 375 degrees. Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen.

Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray. Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.

Remove twine. Bake at 375 degrees for 1 hour or until thermometer registers 180 degrees.

Yield: 2 servings (serving size: 1 hen and about 3/4 cup potatoes).

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