This Cornish hen recipe is an easy way to make an elegant meal.
Cornish hens are seasoned and roasted alongside vegetables until tender and juicy.
Leftover Cornish hens can be kept in the refrigerator in a covered container for up to 4 days and can be frozen for up to 3 months.
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Roasted Cornish hens are tender and juicy with a crispy, golden-brown skin.
Optional Vegetables
1 pound potatoes cut into 1-inch pieces2 carrots cut into 1-inch pieces1 onion cut into 1-inch wedgessalt and black pepper to taste
Preheat the oven to 450°F.
If using, toss the vegetables with 1 tablespoon olive oil and season with salt & pepper to taste. Place in the bottom of a 9×13-inch baking dish or roasting pan.
In a small bowl, combine the remaining 2 tablespoons of olive oil with salt, rosemary, lemon zest, pepper, thyme, and garlic powder. Brush hens with the olive oil mixture. Twist wings to tuck under the bird. Tie legs together with twine if desired.
Place Cornish hens on the vegetables and transfer the dish to the preheated oven. Reduce the temperature to 400°F.
Bake the hens uncovered for 55 to 65 minutes or until the hens reach 165°F* with a thermometer. Ensure the thermometer does not touch the bone.
Transfer the hens to a serving plate and loosely tent with foil for 10 minutes.
Stir the vegetables into the juices on the pan. If needed, you can place them back into the oven as the hens rest. If the vegetables are cooked to your liking, turn the oven off and place them in the oven to keep warm.
Cut hens in half using kitchen scissors and serve with vegetables.
Calories: 568 | Carbohydrates: 6g | Protein: 39g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 227mg | Sodium: 450mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5338IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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