Delicious Roast Chicken or Turkey Cornish Hens Etc
Elevate your dinner table with this "Delicious Roast Chicken or Turkey Cornish Hens" recipe, a show-stopping centerpiece perfect for any occasion! This versatile recipe allows you to choose your main protein—whether it's a tender whole chicken, succulent turkey, or flavorful Cornish hens. The secret lies in a luxuriously seasoned herb butter made with minced garlic, fresh rosemary, thyme, and parsley, which is meticulously spread under and over the skin for an irresistibly crispy and flavorful result. A halved lemon tucked into the cavity adds a bright, juicy burst of flavor, while a colorful bed of seasoned vegetables roasts alongside, soaking up the savory drippings. With a touch of olive oil, aromatic broth, and a golden finish, this dish is as stunning as it is simple to prepare. Perfectly roasted and paired with caramelized vegetables, it’s an effortless yet elegant meal sure to impress!
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Recipe Information
Ingredients
- 1 piece(s) Whole chicken, turkey, or Cornish hens
- 4 tablespoons Unsalted butter, softened
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 piece Lemon, halved
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Vegetable broth or chicken stock
- 4 cups Vegetables for roasting (e.g., carrots, potatoes, onions)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken, turkey, or Cornish hens dry with paper towels. Remove giblets if applicable.
In a small bowl, mix the softened butter with the minced garlic, rosemary, thyme, parsley, salt, and black pepper to make an herb butter.
Gently loosen the skin of the poultry without tearing it. Rub half of the herb butter mixture underneath the skin and the other half on the surface of the poultry.
Stuff the cavity of the bird with the halved lemon to add moisture and flavor.
In a large roasting pan, toss the vegetables with olive oil, salt, and pepper to season them, and create a bed for the poultry to sit on.
Place the poultry breast-side up on top of the vegetables in the roasting pan. Pour the broth or stock into the pan to prevent the vegetables from drying out while cooking.
Roast in the preheated oven for approximately 20 minutes per pound or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat (use a meat thermometer to check).
If the skin begins to brown too quickly, tent the bird loosely with aluminum foil.
Once fully cooked, remove the poultry from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve the roasted poultry with the vegetables and any drippings collected in the pan as a light gravy.
Nutrition Facts
Calories |
6131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.8 g | 446% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1884 mg | 628% | |
| Sodium | 4875 mg | 212% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 34.4 g | ||
| Protein | 555.4 g | 1111% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 495 mg | 38% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 7331 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
