Hens in the Garden
Elevate your next family dinner with "Hens in the Garden," a rustic yet elegant dish that combines the rich flavors of succulent Cornish hens with a vibrant medley of oven-roasted vegetables. Perfectly seasoned with a zesty lemon and herb rub featuring fresh rosemary and thyme, these tender hens are roasted to golden perfection alongside a colorful array of carrots, baby potatoes, green beans, and cherry tomatoes. A splash of chicken broth keeps everything moist and flavorful, while the easy one-pan method simplifies cleanup. Whether you’re hosting a special occasion or craving a comforting, wholesome meal, this recipe delivers both visual appeal and mouthwatering flavor. Ready in just over an hour and serving four, "Hens in the Garden" is your go-to for effortless elegance and hearty satisfaction.
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Recipe Information
Ingredients
- 2 whole Cornish hens
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 whole Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 whole Carrots
- 500 grams Baby potatoes
- 300 grams Green beans
- 200 grams Cherry tomatoes
- 1 cup Chicken broth
Instructions
Preheat the oven to 425°F (220°C).
Rinse the Cornish hens under cold water and pat them dry with paper towels.
In a small bowl, mix 3 tablespoons of olive oil with 2 teaspoons of salt, 1 teaspoon of black pepper, and the zest of one lemon.
Rub the seasoned olive oil mixture generously over the hens, making sure to coat all sides evenly.
Stuff each hen with 2 cloves of smashed garlic, 1 sprig of rosemary, 2 sprigs of thyme, and half a lemon.
Place the hens in a large roasting pan, breast side up, and set aside.
Peel and slice the carrots into chunks, halve the baby potatoes, and trim the ends off the green beans.
Arrange the carrots, potatoes, green beans, and cherry tomatoes around the hens in the roasting pan.
Pour 1 cup of chicken broth into the pan to keep the vegetables moist while cooking.
Roast in the preheated oven for 45-50 minutes, basting the hens and stirring the vegetables every 15 minutes. The hens are done when the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
Take the pan out of the oven and let the hens rest for 10 minutes before carving.
Serve the carved hens alongside the roasted vegetables and drizzle with any pan juices for extra flavor.
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6528 mg | 284% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 29.7 g | ||
| Protein | 244.4 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6193 mg | 132% | |
*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.
