Skillet Roasted Game Hens W Fingerlings and Sprouts
Elevate your next dinner with this rustic yet elegant Skillet Roasted Game Hens with Fingerlings and Sprouts recipe. Perfectly golden Cornish game hens are seasoned with fragrant rosemary, thyme, and lemon, then seared to perfection before roasting alongside tender fingerling potatoes and caramelized Brussels sprouts. The entire dish is cooked in a single oven-safe skillet, allowing the flavors to mingle beautifully as the hens roast with garlic, butter, and herbs. With a prep time of only 20 minutes and simple instructions, this all-in-one dish is ideal for weeknight dinners or special occasions. Serve it straight from the skillet for a stunning, family-style presentation, and savor the rich pan drippings that bring everything together. Keywords: skillet roasted game hens, fingerling potatoes, Brussels sprouts recipe, one-pan chicken dinner, Cornish hens with herbs, oven-roasted skillet meals.
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 1.5 pounds Fingerling potatoes
- 1 pound Brussels sprouts
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 cloves Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 whole Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Rinse the game hens under cold water and pat them dry with paper towels. Season the cavities and skins of the hens with 1 teaspoon of salt and 1/2 teaspoon of black pepper each.
Slice the lemon in half. Place half a lemon, a sprig of rosemary, and a sprig of thyme inside each hen cavity.
Trim the stems of the Brussels sprouts and cut them in half. Set aside.
Cut the fingerling potatoes into halves lengthwise, or quarters if they are large.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the game hens breast-side down for 3-4 minutes until golden brown. Flip them breast-side up and remove them from the skillet temporarily.
Add the remaining 2 tablespoons of olive oil to the skillet, then toss in the fingerling potatoes and Brussels sprouts. Season with a pinch of salt and black pepper. Nestle the hens on top of the vegetables.
Smash the garlic cloves slightly with the flat side of a knife. Distribute the smashed garlic and remaining rosemary and thyme sprigs around the skillet.
Dot the hens and vegetables with small pieces of butter. Place the skillet in the preheated oven.
Roast for 40-50 minutes, or until the hens reach an internal temperature of 165°F (74°C) at the thickest part of the breast and thigh.
Remove the skillet from the oven and allow the hens to rest for 5-10 minutes.
Slice the hens in half or quarters and serve alongside the roasted fingerlings and Brussels sprouts. Spoon any pan drippings over the top for added flavor.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 4.7 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1793 mg | 38% | |
*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.
