Game Hens With Pesto Rub And Roasted Potatoes

Directions

1. Golden brown roasted potatoes are a great match for the hens, that are flavored with basil and Parmesan. Use kitchen shears or possibly a sharp knife to split the hens.
2. Preheat oven to 375 degrees. Combine first 7 ingredients in a food processor; process till smooth. Remove and throw away giblets and necks from hens. Rinse hens with cool water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub pesto under loosened skin. Gently press skin to secure. Lift wing tips up and over back; tuck under hens.
3. Place hens on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
4. Combine potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper, tossing well to coat. Arrange potatoes around hens; bake at 375 degrees for 45 min or possibly till thermometer registers 180 degrees and potatoes are tender. Remove hens and potatoes from pan, and cover loosely with foil. Let stand 10 min. Throw away skin. Cut hens in half, and cover loosely with foil. Place a zip-top plastic bag inside a 2-c. glass measure. Pour pan drippings into bag; let stand 10 min (the fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner. Drain drippings into pan, stopping before fat layer reaches opening; throw away fat. Place the pan over medium-high heat. Stir in broth, scraping pan to loosen browned bits. Combine 1 Tbsp. water and cornstarch, stirring well with a whisk. Add in to pan. Bring to a boil; cook till reduced to 1/2 c. (about 3 min). Serve sauce with hens and potatoes. Garnish with basil sprigs, if you like.
5. Yield: 8 servings (serving size: 1/2 hen, about 3/4 c. potatoes, and 1 Tbsp. sauce).