Single Pot Cornish Game Hens
Elevate your dinner game with this irresistible Single Pot Cornish Game Hens recipe, perfect for a show-stopping yet easy-to-make meal. Tender and juicy Cornish game hens are seasoned with aromatic herbs, paprika, and a hint of citrus, then roasted to golden perfection atop a bed of hearty baby potatoes, sweet carrots, and caramelized onions. This one-pot wonder comes together seamlessly in a Dutch oven, creating a symphony of flavors as the hens and vegetables braise in a savory chicken broth. With minimal prep and cleanup, this comforting dish is ideal for an elegant family dinner or a stress-free holiday feast. Enjoy the perfect harmony of crispy skin, succulent meat, and richly flavored roasted veggies—all in under 90 minutes!
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Recipe Information
Ingredients
- 2 whole (about 1.5 lbs each) Cornish game hens
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 4 sprigs Fresh rosemary
- 1 whole (cut into quarters) Lemon
- 1 whole bulb (cloves peeled) Garlic
- 4 large (peeled and cut into chunks) Carrots
- 1.5 pounds Baby potatoes
- 1 large (sliced) Yellow onion
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the Cornish game hens dry with paper towels and rub them inside and out with 2 tablespoons of olive oil.
Season the hens generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried thyme. Stuff each cavity with a lemon quarter and a sprig of rosemary.
In a large, oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat.
Sear the hens on all sides until golden brown, about 3-4 minutes per side. Remove the hens and set aside.
Add the garlic, carrots, potatoes, and onion to the pot. Season the vegetables with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Stir the vegetables to coat them in the oil and cook for about 3-5 minutes, allowing them to begin softening.
Pour in 1 cup of chicken broth, scraping the bottom of the pot to deglaze any browned bits.
Nestle the seared hens on top of the vegetables. Cover the pot with a tight-fitting lid or aluminum foil.
Transfer the pot to the preheated oven and roast for 55 minutes.
Remove the lid or foil and roast for an additional 20 minutes, allowing the hens to become golden and crisp.
Check that the hens are fully cooked by ensuring the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the hens rest for 10 minutes before carving. Serve alongside the roasted vegetables and a drizzle of the flavorful pan juices.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.4 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1916 mg | 41% | |
*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.
