Mini Roast Chicken
Elevate your dinner table with this Mini Roast Chicken recipe, featuring a perfectly seasoned Cornish hen roasted to golden, juicy perfection. Ideal for an intimate meal for two, this dish combines robust flavors from fresh rosemary, thyme, and garlic, complemented by zesty lemon and a buttery crisp skin. Served atop a bed of caramelized potatoes, carrots, and onions, roasted alongside the chicken for a complete one-pan meal, this recipe effortlessly combines comfort and elegance. With just 20 minutes of prep time and an hour in the oven, this small yet mighty roast chicken is perfect for impressing guests or treating yourself to a gourmet-inspired home-cooked dinner.
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Recipe Information
Ingredients
- 1 whole Cornish hen (mini chicken)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 whole Lemon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Unsalted butter, softened
- 1 large Carrot, cut into chunks
- 2 medium Potato, cut into chunks
- 1 large Onion, quartered
- 0.5 cups Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish hen dry with paper towels, both inside and out.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
Cut the lemon in half. Squeeze the juice of half the lemon into the olive oil mixture and stir well.
Rub the chicken all over with the prepared olive oil mixture, including under the skin if possible. Ensure the chicken is well coated.
Stuff the cavity of the chicken with the other half of the lemon and some of the onion chunks.
Place the carrot, potato, and remaining onion in a roasting pan. Drizzle with a bit of olive oil and sprinkle with a pinch of salt and pepper.
Place the chicken on top of the vegetables, breast-side up.
Rub the softened butter over the chicken skin for extra crispiness and flavor.
Pour the chicken broth into the bottom of the roasting pan.
Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced.
Let the chicken rest for 10 minutes before carving.
Serve the mini roast chicken alongside the roasted vegetables and enjoy!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.2 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 211 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2967 mg | 63% | |
*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.
