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.

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Ingredients

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