1/2 c. butter, softened
6 tbsp. lemon juice
1/4 c. minced parsley
4 cornish hens (1 1/4 lb. each)
1/2 c. honey
1 pkg. (12 oz.) baby carrots, pared
8 sm. new potatoes, halved
1 pkg. (10 oz.) pearl onions
1 sm. bulb fennel, thinly sliced crosswise (8 oz.)

In small bowl, with wooden spoon, beat butter with 2 tablespoons lemon juice until blended. Stir in 2 tablespoons parsley and 1/2 teaspoon pepper. Set aside.

Sprinkle body cavity of each hen with 1 teaspoon salt and 1/4 teaspoon pepper. For each hen, using two fingers, loosen skin from breast, being careful not to tear skin; spread breast under skin with one fourth of the butter mixture. With kitchen string, tie legs together. Place hens in large roasting pan. In small bowl, mix honey with remaining lemon juice until blended. Brush hens with half of honey mixture.

Preheat oven to 375 degrees. In large saucepan, combine 2 quarts water, the carrots, potatoes, onions and 2 teaspoons salt. Cover; bring to boiling. Simmer 5 minutes; drain. When onions are cool enough to handle, remove skins. Toss vegetables with fennel, 2 teaspoons salt and 1/2 teaspoon pepper; place around hens in roasting pan. Bake 40 minutes.

Brush hens with remaining honey mixture; bake 15 minutes longer or until hens and vegetables are tender. If necessary, broil hens, 6 inches from heat, 3 minutes or until skin is evenly browned. Transfer hens to serving platter; remove string. Strain pan juices into glass measure; strain off fat. In roasting pan, toss vegetables with remaining parsley; place around hens. Serve with pan juices. If desired, garnish platter with fresh herbs. Makes 4 servings.