Roasted Cornish Hens with Crisp Potatoes and Green Spring Vegetables

Clean the cornish hens well. Cut them in half along the back bone. Easy to do, or ask your butcher. Place in a large bowl with the next seasonings (herbs de provence through minced garlic). Coat the chicken well, cover and marinate for at least 1 hour or up to one day, refrigerated. Preheat oven to 400 degrees. Place the cornish hens in the center of TWO roasting pans, four halves in each. Drizzle the 1 T. of olive oil over the hens in two pans. Roast in oven for 15 minutes until just golden. Turn the heat down to 350 degrees. Remove pans from the oven. Portion potatoes (on the sides of the hens), about 3 cups of potatoes in each pan. Toss lightly with the oil in the pan, and some rendered fat from the hen's skin. Place in oven and roast for 30 minutes. Take out and test the chicken. The juices from the largest piece should run clear. You want the chicken to be cooked through, BUT remember, the dish will be reheated when served, so slightly underdone is preferable. The potatoes should be golden, and crispy- crusty.

Make the vegetables. In a very large skillet, add 1 T. olive oil bring to medium - high heat. Add the zucchini and cubanelle peppers, saute 2 minutes until tender crisp. Add the asparagus, saute for one minute. Add a pinch of salt and pepper, and 1/4 cup water, bring to a boil. Now cover and lower the heat and cook the vegetables for just 5 minutes until tender, but still bright green. Add half of the vegetables to each pan with the potatoes. 
Make the green sauce. When ready to serve, drizzle some green sauce over the cornish hens, potatoes and vegetables. Cover with foil, and heat until warm.
Serve some green sauce on the side.

Do not reheat the sauce for too long - you will lose it's beautiful emerald green color.