ROASTED CORNISH HENS WITH VEGETABLES
Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts :
ROASTED CORNISH HEN
Roasted Cornish Hen is tender, juicy, and oh-so-flavorful! The whole family will love this easy dish!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste (add extra herbs if you'd like).
- Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush hens with olive oil mixture. Twist wings to tuck under the bird.
- Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.
- Bake 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender. (Ensure the thermometer does not touch the bone.)
- Remove from the oven and loosely tent with foil for 10 minutes before cutting.
- Cut hens in half using kitchen scissors and serve.
Nutrition Facts : Calories 568 kcal, Carbohydrate 6 g, Protein 39 g, Fat 42 g, SaturatedFat 10 g, Cholesterol 227 mg, Sodium 450 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ROASTED CORNISH HEN
Easy Roasted Cornish Hen, the perfect one-pot meal for any weeknight or holiday dinner! This recipe made the Cornish hen tasty and juicy! It's the most flavorful, comforting, and crowd-pleasing dish that everyone will love!
Provided by Rika
Categories Main Course
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F.
- Pat the cornish hen dry (including cavity) with paper towels.
- In a small bowl, combine all dry rub seasoning mixture ingredients. Rub seasoning mixture over both sides and underneat the skin of the hen.
- Season the cavity of the hen with salt and pepper then stuff with one lemon wedge, head of garlic halved, and 3 rosemary sprigs.
- Tuck wing tips under the back of the hen; tie ends of legs together with twine.
- Put the chopped vegetables in a large roasting pan, then drizzle with oil. Season with additional salt and pepper to taste then pour in the dry white wine.
- Put the hens, breast side up, directly on top of vegetables. Make sure the hens are not touching the wine! Brush the hens on both sides with oil.
- Roast the hens and vegetables, uncovered, for about 50-60 minutes (depending on the size) or until the internal temperature reaches 165°F and the vegetables are tender. Rotating the pan halfway through roasting.
Nutrition Facts : Calories 721 kcal, Carbohydrate 32 g, Protein 42 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 227 mg, Sodium 1223 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ROASTED GAME HENS WITH POTATOES AND CARROTS
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F.
- Melt butter with olive oil in a large, heavy skillet over low heat. Add the minced garlic and herbs. Remove about 1 1/2 to 2 tablespoons of the mixture and set aside.
- Add the onion slices , potatoes, and carrots to the skillet. Sprinkle with salt and pepper. Toss well to coat the vegetables with the butter, oil, and herbs; cook, stirring, for about 2 minutes.
- Sprinkle the cavities of the game hens with salt and pepper.
- Rub the reserved herb mixture all over the hens. If desired, put pieces of lemon and onion and some herb sprigs in the cavities.
- If the skillet is not oven safe, move the vegetable mixture to a baking dish or pan.
- Arrange the hens on the vegetables, and place in the oven. Roast for about 1 hour and 15 minutes, or until the hens register at least 165 F in the meatiest part of the thigh, not touching bone.
- If the hens are browning too quickly, cover loosely with foil near the end of the cooking time. If they don't brown enough, turn the broiler on for 2 to 3 minutes before you take them out of the oven.
- Serve and enjoy!
Nutrition Facts : Calories 1216 kcal, Carbohydrate 62 g, Cholesterol 367 mg, Fiber 9 g, Protein 65 g, SaturatedFat 23 g, Sodium 625 mg, Sugar 8 g, Fat 79 g, ServingSize 2 servings, UnsaturatedFat 0 g
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
CORNISH HENS WITH VEGGIES
"It's easy to serve an elegant dinner when these nicely seasoned game hens with roasted vegetables are on the menu," remarks Arlene Lauritzen of Genoa, Illinois. "This bountiful platter makes such a pretty presentation for a special occasion."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together. Combine butter, rosemary, parsley, salt and pepper; spoon over hens. Bake, uncovered, at 375° for 1 hour., Meanwhile, peel a 1-in. strip around the center of each potato. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain; add to roasting pan., Baste hens and vegetables with pan drippings. Bake for 15-20 minutes or until a thermometer reads 180° and vegetables are tender. Strain pan drippings and thicken for gravy if desired.
Nutrition Facts :
CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES
Provided by Food Network
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.
ROAST CORNISH GAME HENS WITH VEGETABLES
Make and share this Roast Cornish Game Hens With Vegetables recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spray a 2 quart glass baking dish with cooking spray.
- Remove and discard neck and giblets from game hen and with kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
- In a medium bowl, mix together garlic salt, chili powder, ginger, cumin and oil.
- Brush hen halves with 1 tablespoon of the oil mixture, to the remaining mixture in bowl, add the potatoes and bell pepper; toss to coat.
- Arrange vegetables around the hen halves and bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.
Nutrition Facts : Calories 451.3, Fat 18.2, SaturatedFat 3, Cholesterol 108.8, Sodium 142.8, Carbohydrate 43.1, Fiber 6, Sugar 5.4, Protein 28.8
ROAST CORNISH GAME HEN WITH SPRING VEGETABLES
Categories Wine Poultry Vegetable Roast Quick & Easy High Fiber Dinner Fennel Leek Carrot White Wine Spring Anniversary Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 500°F. Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat. Sprinkle with salt and pepper. Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper. Arrange hen halves atop vegetables. Roast 15 minutes.
- Pour wine onto vegetables in dish. Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer. Serve hen with vegetables.
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES
Categories Chicken Poultry Vegetable Roast Dinner Spice Bell Pepper Turnip Butternut Squash Fall Winter Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F.
- Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
- Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
- Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.
GARAM MASALA CORNISH HENS WITH ROASTED VEGETABLES
I took Aida Mollenkamp's recipe for Garam Masala Chicken with Roasted Vegetables and changed it to suit my purposes (using cornish hens, etc). I also reduced the oil simply because I didn't think that amount was necessary. For this recipe it's really important to have a probe thermometer that can stay in the hens while they're in the oven. After a few changes, this ended up delicious! Hope you like it too.
Provided by JJ_Ohio
Categories Poultry
Time 1h40m
Yield 4 cornish hen halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together 3/4 tablespoons of oil, 1/2 tablespoon of butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of ginger, 6 cloves of garlic, and 1 teaspoons of salt. Place hens in a large baking dish or plastic bag, loosen the skin from the breast and legs and, using your hands, spread a good part of the mixture underneath. Rub the remaining marinade inside the hen's cavity and over the skin. Loosely cover, refrigerate, and let marinate 30 min or up to 12 hours.
- Remove hens from marinade and left any excess drip off. Let hens sit at room temp while oven warms up, about 30 minutes. Place probe thermometer into thickest portion of the thigh making sure not to hit bone.
- Arrange the rack in the center of the oven and preheat to 425 degrees F.
- Combine remaining 3/4 tablespoon oil, 1 1/2 teaspoons of garam masala, 1/2 teaspoon of ginger, 2 cloves of garlic, and 1 1/2 teaspoons of salt (more or less to taste) in a large bowl. Place cut vegetables in it and toss until the vegetables are well coated. Season veggies with freshly ground black pepper (to taste) Place at bottom of large roasting pan which has been sprayed with nonstick spray.
- Place hens breast side up on top of vegetables and bake for 15 min at 425 degrees F. Reduce heat to 375 degrees F. When internal temperature hits 145 degrees F, brush yogurt on hens. Make sure to just do a thin and light coating of yogurt. You don't want it to be very thick. When internal temperature hits 160 remove from oven and loosely cover with foil. This is also the time to check the vegetables in the pan and make sure that they're done to your liking. If you'd like them softer, simply put the vegetables back in the oven while the hens are resting.
- Let hens rest, covered, for 15 minutes which also insures that carryover cooking will take the temp up to above 165 degrees F, for example mine ended up at 166.4 degrees F which was perfect. If you're uncomfortable with this doneness, go ahead and roast until 165 degrees (which is the temperature which poultry must be at to be done and safe) and then let hens rest covered, for 15 minute After hens have rested cut each one in half, through the breast and backbone (I just use a big sharp knife or you could use poultry shears) so that each person gets a half a hen. Divide the vegetables among the four plates and serve with a simple green salad or some rice to round out the meal.
Nutrition Facts : Calories 672.4, Fat 15.9, SaturatedFat 3.5, Cholesterol 283.9, Sodium 1442.6, Carbohydrate 63.7, Fiber 9.2, Sugar 11.5, Protein 68.8
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