Ingredients
1
fresh or frozen Rock Cornish hen (24 oz), thawed
3/4
cup ready-to-eat baby-cut carrots
2
tablespoons apple jelly
1
tablespoon butter or margarine
1/4
teaspoon salt
1/4
teaspoon dried marjoram leaves
3/4
cup frozen sugar snap peas
Preparation
Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12x8-inch (2-quart) glass baking dish. Arrange carrots around hen.
In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.
Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.
