Roast Cornish Game Hens with Vegetables
Elevate your dinner table with these succulent Roast Cornish Game Hens with Vegetables—a show-stopping meal perfect for special occasions or an indulgent weeknight treat. Featuring tender, golden-browned game hens stuffed with zesty lemon, fragrant rosemary, and fresh thyme, this recipe is bursting with savory elegance. Surrounding the hens are caramelized seasonal vegetables, including carrots, red potatoes, parsnips, and onions, roasted to perfection with a touch of olive oil and chicken broth for added depth. With just 20 minutes of prep, this one-pan dish delivers a harmonious blend of crisp, herbaceous flavors and juicy, roasted textures. Ideal for four, these hens are as visually impressive as they are delicious, making them a must-try centerpiece for any occasion!
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Recipe Information
Ingredients
- 2 whole (around 1-1.5 pounds each) Cornish game hens
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 whole (cut in half) Lemon
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 3 large (peeled and sliced into 1-inch chunks) Carrots
- 4 medium (quartered) Red potatoes
- 2 medium (peeled and sliced into 1-inch chunks) Parsnips
- 1 large (cut into wedges) Yellow onion
- 1 cup Chicken broth
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Pat the Cornish game hens dry with paper towels. Rub them inside and out with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Stuff each hen with half a lemon, 2 garlic cloves, 2 rosemary sprigs, and 2 thyme sprigs.
Tie the legs of each hen together with kitchen twine to ensure even cooking.
In a large roasting pan or baking dish, combine the carrots, red potatoes, parsnips, and onion wedges. Drizzle with the remaining 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat.
Pour the chicken broth into the bottom of the roasting pan to help keep the vegetables moist and prevent sticking.
Place the seasoned hens on top of the vegetable mixture, breast-side up.
Roast in the preheated oven for 60-75 minutes, or until the hens are golden-brown and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Halfway through the cooking time, baste the hens with the pan juices and stir the vegetables to ensure even roasting.
Once cooked, carefully remove the hens from the oven, tent them with aluminum foil, and let them rest for 10 minutes before carving.
Serve the hens alongside the roasted vegetables, spooning some of the pan juices over the top for added flavor.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.7 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1884 mg | 40% | |
*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.
