Herb Roasted Cornish Hens with Root Vegetables
Herb Roasted Cornish Hens with Root Vegetables might just be the perfect one pan, Thanksgiving or Christmas dinner for two. Individual Cornish hens are coated with fresh herbs, then oven roasted on a bed of root vegetables and apple for a delicious, pan roasted meal.
The holiday’s are a busy time for large family groups and lots of cooking. In the past, it has been just my husband and I 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 Perfect for Roasting: 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.
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.
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!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Herb Roasted Cornish Hens with Root Vegetables
Individual Cornish hens are crusted with fresh herbs, then roasted on a bed of root vegetables and apple for a delicious, pan roasted meal.
Ingredients
- 2 Cornish hens
- 3 tablespoons unsalted butter
- 1 teaspoon apple cider
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 1 1/2 tablespoons fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, peeled and left whole
- 1/2 orange, cut into wedges
- 2 ounces (56 grams) carrots, peeled cut into bite-size pieces
- 2 ounces (56 grams) parsnip, peeled cut into bite-size pieces
- 1 pound (453 grams) yams, 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.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 892Total Fat 64gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 36gCholesterol 382mgSodium 1227mgCarbohydrates 19gFiber 3gSugar 13gProtein 58g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
3 Comments on “Herb Roasted Cornish Hens with Root Vegetables”
This sound DELICIOUS !! Thanks!
You’re welcome
I made these for Easter for my husband and I and they were so delicious. No wine for us though.