Herb Roasted Cornish Hens with Root Vegetables make a perfect one-pan Thanksgiving or Christmas dinner for two. Fresh herbs coat each individual hen, then everything roasts together in the oven on a bed of root vegetables and apples. A cozy, flavorful, pan-roasted meal.

An overhead view of 2 Cornish hens in a cast iron skillet with vegetables under the hens

A closeup showing the Cornish hen coated in herbs garnished with orange slices and fresh sage

A couple of years ago saw Cornish hens become popular and since they weigh about 2 pounds each they are perfect for individual servings. You can buy them in a pack of 2… how convenient! 

Cast Iron Skillet Perfect for Roasting: I love roasting meats in a cast iron skillet. In this instance, the vegetables cook in the pan with the hens. This makes for a great one pan meal and serving the meal right from the pan not only cuts back on dishes, but makes for a lovely presentation.

I use a lot of herbs this time of year and there’s nothing better than a herb crusted chicken or turkey. I also use a lot of fresh apple cider in my cooking. For this recipe I mixed it with melted butter and brushed it all over the skin for that extra flavor.

Pouring a glass of red wine with Cornish hens in background

When it comes to side dishes, the beauty of this dish is, they are cooked all in the same pan. You can add a side of Quick Cranberry Orange Sauce or Cornbread Sage and Onion Stuffing to complete the meal.

A slice of Sage Cornbread showing flecks of fresh sage on the inside

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Herb roasted Cornish hens with root vegetables might just be the perfect one pan, Thanksgiving dinner for 2. Individual Cornish hens are crusted with fresh herbs, then roasted on a bed of root vegetables and apple for a delicious, pan roasted meal.
5 from 6 reviews

Herb Roasted Cornish Hens with Root Vegetables

Janette
Individual Cornish hens are crusted with fresh herbs, then roasted on a bed of root vegetables and apple for a delicious, pan roasted meal.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2
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Ingredients
 

  • 2 Cornish hens
  • 3 tablespoons unsalted butter
  • 1 teaspoon apple cider
  • 1 ½ tablespoons fresh rosemary, finely chopped
  • 1 ½ tablespoons fresh sage, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, peeled and left whole
  • ½ orange, cut into wedges
  • 2 carrots, peeled and cut into bite-size pieces
  • 2 parsnips, peeled cut into bite-size pieces
  • 1 pound (453 grams) yams/sweet potato, peeled and cut into bite-size pieces
  • 1 sweet apple, peeled and cut into wedges

Instructions
 

  • Preheat oven to 375°F/190°C.
  • Dry the skin of the Cornish hens.
  • Mix the melted butter and apple cider in a bowl. Stir in the rosemary, sage, thyme, salt & pepper to the melted butter and mix well. Brush the butter mix all over the hens, inside and out and under the skin, reserve some of the butter mix for the vegetables. Add a garlic clove and orange wedges to each of the hen cavities.  Tie the legs together.
  • Add the carrots, parsnips, yams and apple to a bowl. Drizzle with the remaining melted butter and mix well so they are all coated.
  • Spread an even layer of the vegetables in a 12-inch (31 cm) cast iron skillet or roasting dish.
  • Set the hens on top of the vegetables and add and garlic around the hens and vegetables. Roast for 50 minutes to 1 hour and a meat thermometer measures 165°F/75°C when inserted into the thickest part of the leg.
Serving: 1, Calories: 892kcal, Carbohydrates: 19g, Protein: 58g, Fat: 64g, Saturated Fat: 24g, Polyunsaturated Fat: 36g, Cholesterol: 382mg, Sodium: 1227mg, Fiber: 3g, Sugar: 13g
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