Cornish Hen
This roasted Cornish hen recipe is easy to make. Season the hens and cook them over vegetables until tender with crispy skin.
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- 2 (about 1.5 pounds) each cornish hens
- 3 tablespoons olive oil (divided)
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon dried rosemary (crushed)
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon garlic powder
- 1 pound potatoes (cut into 1-inch pieces)
- 2 carrots (cut into 1-inch pieces)
- 1 onion (cut into 1-inch wedges)
- salt and black pepper (to taste)
Langkah-langkah
Preheat the oven to 450°F.
If using, toss the vegetables with 1 tablespoon olive oil and season with salt & pepper to taste. Place in the bottom of a 9x13-inch baking dish or roasting pan.
In a small bowl, combine the remaining 2 tablespoons of olive oil with salt, rosemary, lemon zest, pepper, thyme, and garlic powder. Brush hens with the olive oil mixture. Twist wings to tuck under the bird. Tie legs together with twine if desired.
Place Cornish hens on the vegetables and transfer the dish to the preheated oven. Reduce the temperature to 400°F.
Bake the hens uncovered for 55 to 65 minutes or until the hens reach 165°F* with a thermometer. Ensure the thermometer does not touch the bone.
Transfer the hens to a serving plate and loosely tent with foil for 10 minutes.
Stir the vegetables into the juices on the pan. If needed, you can place them back into the oven as the hens rest. If the vegetables are cooked to your liking, turn the oven off and place them in the oven to keep warm.
Cut hens in half using kitchen scissors and serve with vegetables.
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