Roast Cornish Hens with Rosemary Potatoes Lemons Wine
Elevate your dinner table with this tantalizing recipe for Roast Cornish Hens with Rosemary Potatoes, Lemons, and Wine, a dish that promises both elegance and comfort. Perfectly seasoned Cornish hens are infused with the aromatic flavors of garlic, rosemary, and lemon, then roasted to golden, crispy perfection. Yukon Gold potatoes, nestled beneath the hens, soak up the rich juices, white wine, and chicken broth, creating a deeply savory and irresistible side. A dusting of paprika adds a touch of color, while consistent basting ensures juicy, tender meat that falls off the bone. Ideal for special occasions or an impressive weeknight meal, this one-pan masterpiece pairs beautifully with a fresh salad and a crisp glass of white wine. With minimal prep time and maximum flavor, this is your ticket to a restaurant-quality feast at home!
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Recipe Information
Ingredients
- 4 whole Cornish hens
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 6 whole Garlic cloves
- 4 sprigs Fresh rosemary
- 2 pounds Yukon Gold potatoes
- 2 whole Fresh lemons
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Rinse the Cornish hens under cold water and pat them dry with paper towels. Season the inside and outside with salt and pepper.
Rub 2 tablespoons of olive oil over the hens and sprinkle with paprika for added color.
Cut one of the lemons into wedges and place a wedge along with one garlic clove and a sprig of rosemary into the cavity of each hen.
Peel the potatoes and cut them into 1-inch chunks. Arrange them on the bottom of a large roasting pan.
Drizzle the remaining 2 tablespoons of olive oil over the potatoes, and sprinkle with salt and pepper to taste. Toss to coat.
Nestle the hens on top of the potatoes in the roasting pan. Slice the second lemon into thin rounds and arrange them over and around the hens.
Pour the white wine and chicken broth into the roasting pan to create a flavorful base for basting.
Roast in the preheated oven for 50–60 minutes, basting the hens with pan juices every 15 minutes. The hens are done when the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Remove the pan from the oven and let the hens rest for 5–10 minutes before serving.
Plate the hens with the roasted potatoes and drizzle with the pan juices. Garnish with fresh rosemary if desired.
Nutrition Facts
Calories |
5463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.3 g | 381% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 6756 mg | 294% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 12.0 g | ||
| Protein | 464.8 g | 930% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 8494 mg | 181% | |
*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.
