1 pound of new potatoes, whole or sliced – your preference)
1 red onion, chopped
For Garnish: Salt, pepper, and thyme
Preheat the oven to 425°F.
Take the Cornish Hens and rinse them underwater, pay dry and tie legs together with kitchen twine.
In a large dutch oven over medium-high heat, whisk together the buttermilk, salt, cayenne pepper, garlic powder, cumin, garlic salt, and lime juice. Add potatoes and onions to the mixture and toss until covered.
Take melted butter and rub on Cornish Hens and season generously with salt and pepper. Then, add Hens to the dutch oven and baste with the mixture until covered.
Place in the middle rack of the oven. Roast the hens for 50 minutes to 1 hour; until the skin is bronzed and the internal temperature in the thickest part of the thigh is about 180°F.