Roasted Italian Seasoning Chicken

For me one Cornish hen will serve as dinner and lunch the next day.  They usually come two in one package so I would make two at once but would flavor them differently.  Or sometimes I would roast one and make soup out of the other. When I make soup, I cut out most of the excess skin and fat so that the soup is not too greasy.

Ingredients

• 1 Cornish hen
• 2 carrots
• 2 celery stalks 
• 1 tablespoon Italian seasoning
• Salt and pepper
• 1 tablespoon vegetable oil

Directions

1.  Preheat oven to 425 degrees F.
2. Wash and pat dry the chicken.
3. Season the chicken with liberally with salt and pepper  both inside and outside.
4. Season the chicken with Italian seasoning both inside and out.
5. Cut the carrots and celery to one inch then place them around the chicken. I also stuff the chicken with some celery and carrots.
6. Rub the oil over the whole chicken.
7. Bake the chicken for about 45 minutes until the juices run clear or until the internal temperature is 180 degrees F.
8. Base the chicken after 25 minutes so that the skin do not burn.
9. Let it stand for 20 minutes before cutting into it.