Herb Roasted Cornish Hens with Root Vegetables
Herb Roasted Cornish Hens with Root Vegetables might just be the perfect one pan, Thanksgiving dinner for two. Individual Cornish hens are crusted with fresh herbs, then roasted on a bed of root vegetables and apple for a delicious, pan roasted meal.
Thanksgiving is a busy time for large family groups and lots of cooking. In the past, it has been just my husband and I for Thanksgiving and sometimes I don’t want to buy a giant turkey for 2 people. I also don’t need all the fuss of a big meal production, so I came across a solution.
A couple of years ago saw Cornish hens become popular and since they weigh about 2 pounds each they are perfect for individual servings. They’re also sold in a pack of 2… how convenient!
Cast Iron Skillet
I love roasting meats in a cast iron skillet. In this instance, the vegetables cook in the pan with the hens so it’s a 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 and for this recipe I mixed it with melted butter and brushed it all over the skin for that extra flavor.
For vegetable options, Slow Cooker Green Beans with Shallots & Almonds.
If you’ve tried these Herb Roasted Cornish Hens with Root Vegetables or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!