This Cornish hen recipe is an easy way to prepare an elegant meal.
Cornish hens are seasoned and roasted alongside vegetables until tender and juicy.
- His easy do but it feels like a little imaginative!
- Rustic and delicious, it is used simple ingredients.
- This method for Cornish wild hens ensures that the meat is juicy and the skin is crisp.
- By adding vegetables to the pan you get a complete meal in one dish.
Ingredient suggestions for this Cornish hen recipe
- Cornish hens – Cornish hens are small birds, usually weighing 1.5 to 2 pounds each. You can find Cornish hens in the freezer section with chicken and turkeys (you can also order them online Here).
- Vegetables – Onions, carrots and potatoes are cooked alongside the chickens for a complete meal in one pan. The juices from the chickens will season the vegetables for a perfect meal. If you prefer to roast chickens without vegetables, use a rack in the roasting pan.
- Condiments – Rosemary, lemon zest, thyme and garlic powder are the perfect seasoning for these Cornish game hens.
Variations
- Cornish game hens can be stuffed with homemade stuffing like a holiday bird: make sure the center of the stuffing reaches 165°F.
- Other vegetables can be added; try peppers or mushrooms.
- You can also use a basic chicken blend, an Italian seasoning, or a spicy Cajun for an added twist. Instead of olive oil, use leftover bacon fat to add a smoky flavor to the skin.
Recipe tips
- Thaw the chickens in the refrigerator overnight before cooking.
- Before cooking you can add fresh herbs or lemon slices into the cavity.
- Cook until chickens reach 350°F with a thermometer in the thickest part of the breast.
- Let the chickens rest for 10 minutes before serving. If necessary, the vegetables can be placed back in the oven while the chickens rest.
Save leftovers
Leftover Cornish hens can be stored in the refrigerator in a covered container for up to 4 days and can be frozen for up to 3 months.
Use leftovers as you would use leftover chicken: in a chicken wrap, toss it in soup, or add it to a quick and easy buffalo chicken dip.
Did you like this roast Cornish hens recipe? Be sure to leave a comment and rating below.
Cornish hen
Roast Cornish hens are tender and juicy with crisp, golden brown skin.
the screen from going dark
- Preheat oven to 450°F.
- If using, drizzle vegetables with 1 tablespoon olive oil and season with salt and pepper to taste. Place in bottom of a 9×13-inch baking dish or baking dish.
- In a small bowl, combine the remaining 2 tablespoons olive oil with salt, rosemary, lemon zest, pepper, thyme, and garlic powder. Brush the chickens with the olive oil mixture. Rotate the wings to tuck them under the bird. If desired, tie the legs together with twine.
- Place the Cornish hens over the vegetables and transfer the baking dish to the preheated oven. Reduce temperature to 400°F.
- Cook hens uncovered for 55-65 minutes or until hens reach 165°F* on a thermometer. Make sure the thermometer does not touch the bone.
- Transfer the chickens to a serving platter and cover with foil for 10 minutes.
- Stir the vegetables into the sauce in the pan. If necessary, you can put them back in the oven while the chickens rest. If the vegetables are cooked to your liking, turn off the oven and place them in the oven to keep them warm.
- Cut the chickens in half with kitchen scissors and serve with the vegetables.
Poultry should reach a final temperature of 165°F in the thickest part of the meat, without the thermometer touching the bone. I bake the chickens at 160° because they will continue to cook while they rest and will reach 165°.
Leftovers will keep for 4 days in the refrigerator and 3 months in the freezer.
Calories: 568 | Carbohydrates: 6G | Protein: 39G | Fat: 42G | Saturated fat: 10G | Cholesterol: 227mg | Sodium: 450mg | Potassium: 669mg | Fiber: 1G | Sugar: 3G | Vitamin A: 5338UI | Vitamin C: 5mg | Soccer: 41mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, appetizer, main course
Kitchen American© SpendWithPennies.com. The contents and photographs are protected by copyright. Sharing this recipe is encouraged and appreciated. Copying and/or pasting complete recipes onto any social media is strictly prohibited. Please see my photo usage policy here.
