Herb Roasted Cornish Hens with Root Vegetables

Herb Roasted Cornish Hens with Root Vegetables is a dish I first tried in Newquay in the 1970’s. The flavour made an impression then and it still does. The herbed hen are easy to prepare and vegetables are roasted in the oil and juices from the hen. this creates a perfect blend bridge between the two main constituents of this main dish.

Herb Roasted Cornish Hens with Root Vegetables

Herb Roasted Cornish Hens with Root Vegetables has a flavour that is hard to follow. Serve with the roasted vegetables for an impressive but simple meal.

4.81 from 67 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: British

Keyword: Hen, Herbs, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 4 people

Calories: 10kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 2 large Cornish game hens
• 4 medium carrots peel/cut into 2-inch pieces
• 4 medium parsnips peel/cut into 2-inch pieces
• 2 small turnips cut into wedges
• 1 medium onion cut into wedges
• 3 tbsp olive oil
• 1 clove garlic minced
• 2 tsp dried rosemary crushed
• 2 tsp dried oregano crushed
• 1/2 tsp salt

Instructions

• Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan.
  2 large Cornish game hens
• Place carrots, parsnips, turnips, and onions around hens in pan.
  4 medium carrots, 4 medium parsnips, 2 small turnips, 1 medium onion
• Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.
  3 tbsp olive oil, 1 clove garlic, 2 tsp dried rosemary, 2 tsp dried oregano, 1/2 tsp salt
• Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.
• During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan.
• Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.
• To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.

Notes

If you are using a thermometer, the internal temperature of the hens should be 180 degrees F.

Nutrition

Calories: 10kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 291mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.1g