Roast Cornish Hens

Because Cornish hens are so small, they don’t take long to cook in the oven! It’s a kind of “set it and forget it” dinner.

RUB: A simple mixture of olive oil and herbs flavor the skin. Use whatever herbs you like (or have on hand).

VEGGIES: Add more veggies like butternut, acorn, or zucchini squash! Arrange the veggies around the hens and once cooked, remove the hens and stir the veggies into all of the delicious juices for extra flavor!

FUN FACT: Cornish hens are a popular breed of chickens that hail from the English county of Cornwall.

2 Cornish Hens, defrosted

4 tbsp Olive oil, divided

½ tsp Salt

¼ tsp Black Pepper

¼ tsp Garlic Powder

½ Lemon, cut into thick slices

Hen seasoning options - choose one of the following

1 tsp Paprika

1 tsp Italian Seasoning

1 tsp Mrs Dash - Chicken Blend

Veggies - use whatever you have on hand, here is a suggestion

4 Potatoes, peeled and cut into about 6 pieces

4 Carrots, peeled and chopped

4 cloves Garlic, peeled and left whole

Preheat oven to 450F

Toss vegetables with 2 tablespoons olive oil and season with salt & pepper to taste (add extra herbs if you'd like).

Combine the remaining 2 tablespoons olive oil and herbs in a small bowl.

In the hen cavity, add 2 garlic cloves to each, a slice of lemon and 1/2 tsp salt which helps draw out the moisture.

Brush hens with olive oil mixture. Twist wings to tuck under the bird.

Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven.

NOTE: Reduce heat to 400°F.

Bake 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender.

TIP: For an even crispier skin, place the hens under the broiler until the skin turns golden brown and gets crispy!

Remove from the oven and loosely tent with foil for 10 minutes before cutting.

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Roast Cornish Hens