4 Cornish Hens(rinse with cold water and pat dry)
Season them with salt, pepper, paprika, onion powder, garlic powder, thyme (fresh or dry). Place them in a large baking dish.
In a small bowl, mix 6 tbs Apricot Preserves(about 1/2 cup) with 3 tbs lemon juice, 2 tbs olive oil.
Mix well and pour it on top of the hens.
Cover the pan with foil, bake at 375F for 1 hour and 15 minutes.
Then uncover, lower the heat of the oven to 350F and bake for 30 more minutes.
Serve with Roasted Rosemary Sweet Potatoes.
Rosemary Roasted Sweet Potatoes
Peel the sweet potatoes (I used 7 medium), cut them into cubes, season with salt, pepper, paprika, garlic powder, onion powder, dry rosemary.
Sprinkle olive oil( about 4 tbs) mix them well so they will be all coated with the seasonings.
Bake them uncovered at 375F for about 1 hour and 15 minutes.
