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ROAST CORNISH GAME HEN WITH SPRING VEGETABLES

This recipe can be prepared in 45 minutes or less.
Begin with endive spears dressed with oil and vinegar. Orzo pilaf with cherry tomatoes is a nice accompaniment. For dessert, have rhubarb compote with crème fraîche.

Ingredients
1 large fresh fennel bulb, trimmed, thinly sliced
1 large leek (white and pale green parts only), thinly sliced
1 1/2 cups peeled baby carrots
2 teaspoons dried thyme
1 1/2 tablespoons olive oil
1 1 1/2-pound Cornish game hen, halved lengthwise
1/2 cup dry white wine

Preparation
Preheat oven to 500°F. Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat. Sprinkle with salt and pepper. Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper. Arrange hen halves atop vegetables. Roast 15 minutes.

Pour wine onto vegetables in dish. Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer. Serve hen with vegetables.

Serves 2; can be doubled.

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