Name: Roasted Game Hens with Compound Herb Butter and Rosemary Potatoes
Yield: 8
Ingredients: 4 Cornish game hens; 3 tbsp kosher salt (about 2 tsp per bird) for dry brine; 3 lemons, 1 juiced, the remaining two cut in half lengthwise; 1 onion, peeled, ends trimmed, cut crosswise into 1/4-inch slices; Kosher or sea salt; 2 tsp onion powder; 2 tsp garlic powder; 1 tbsp dried thyme leaves; Freshly ground black pepper, to taste; 3 tbsp olive oil; 1/2 cup (1 stick) butter, at room temperature; 2 shallots, peeled and minced finely; 1/2 tsp garlic powder; 1 tbsp dried rosemary, chopped; 2 tbsp dried thyme, chopped; Freshly ground black pepper; 4 large Russet potatoes, peeled and cut into medium chunks; 3 tbsp olive oil; 1 to 2 tbsp fresh or dried rosemary leaves, chopped; Kosher or sea salt and freshly ground black pepper