Roasted Pheasant

🧂 Ingredients

• 2 lbs pheasant

  (1 whole pheasant, between 2-2½ pounds)
• 1 tablespoon olive oil

  (extra virgin)
• 1 tablespoon poultry seasoning
• 1½ lbs baby red potatoes

  (halved or quartered)
• 4 cloves garlic

  (crushed)
• 1 large lemon

  (halved or quartered)
• ½ teaspoon each, salt & pepper

  (to taste)

Instructions

• 1 Preheat your oven to 400°F (205°).
• 2 Brush oil all over the pheasant, then season with poultry seasoning on all sides
  (including under the skin and in the cavity).
• 3 Truss the legs by crossing them and tying them together with butcher's twine and
  tuck the wings under to keep them from burning.
• 4 Add the baby red potatoes, crushed garlic, and lemon to the bottom of a roasting
  pan. Season the potatoes with salt and pepper then place the pheasant on top.
• 5 Transfer the pheasant and potatoes to the center of your oven's middle rack and
  roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the
  thickest part of the bird has an internal temperature of 165°F (74°C).
• 6 Remove the pan from the oven and transfer the pheasant to a platter or cutting
  board. Cover loosely with a sheet of aluminum foil and allow the roasted
  pheasant to rest for 10 minutes before carving and serving.

Nutrition Info