The potatoes, which I'm calling roasted fries (because they really were really fry-like), were cut like thick fries and tossed with olive oil, rosemary salt and lots of black pepper. Baked in the oven for about 50 minutes at 350 degrees, with some rotation half-way through, they were hassle-free and delicious, with that special hint of rosemary.
The hens also required minimal effort. I chopped up fresh sage and parsley from the garden, combined my herbs with olive oil, roasted garlic salt, pepper and lemon juice. I rubbed the hens with my herb mixture, stuffed half of a lemon in each cavity and baked them for 20 minutes at 500 degrees and the next 35 or so minutes at 350 degrees. Once my little chickens were at about 170 degrees (it took close to an hour), I patiently let them sit for a few minutes, took a couple of photos, then got impatient and hungry, and we dug right in. My made up recipe was pretty tasty. The birds were moist and flavorful. I was planning to save half of my hen for lunch the following day, but it was just too delicious for saving, and I polished it off. I'm sold on these fancy salts, and can't wait to use more.