For roasted Cornish game hens, gather 6 Cornish game hens, 2 tablespoons lemon pepper, 1 tablespoon poultry seasoning, 1 green bell pepper and 1 tablespoon dried basil. Also organize 1 large onion, 2 stalks celery and 2 tablespoons olive oil. Roast the seasoned, stuffed hens in a 375 degree Fahrenheit oven until their internal temperatures register 165 F, the base limit for safe poultry.
First, rinse and dry each of the hens thoroughly with water and paper towels; be sure not to cross-contaminate surfaces or utensils with the raw protein. Next, cut the celery, pepper and onion into large dice, and reserve them to the side. Blend the salt, lemon pepper, poultry seasoning and basil in a small bowl. Rub each of the cleaned, dried hens with olive oil, and generously encrust them with the salt and herb mixture.
Place the hens onto a ready baking tray, ensuring that they are ample distance apart so the skin can brown and crisp properly. If necessary and practical, use more than one tray. Stuff each of the hens' cavities with the diced vegetables, place the hens in the oven, and roast them until the proper temperature is achieved and the juices of the meat run clear. After tenting the hens for at least 10 minutes under loose foil, slice and serve. For easier cleanup, line the baking sheets with foil prior to preparing the hens.