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Roasted Cornish Hens with Vegetables Recipe

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Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.—Lily Julow, Gainesville, Florida

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Roasted Cornish Hens with Vegetables Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 6 Servings

20 90 110

Ingredients

6 medium potatoes, quartered
6 medium carrots, cut in half lengthwise and cut into chunks
1 large sweet onion, cut into wedges
1/2 cup butter, melted
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons garlic salt
6 Cornish game hens (20 to 24 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips

Directions

In a large bowl, combine the first seven ingredients. Transfer to a 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, at 350° for 1-1/2 to 2 hours or until a thermometer reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables. Yield: 6 servings.

Nutritional Facts 1 Cornish hen with 1-1/2 cup vegetables equals 1,164 calories, 77 g fat (27 g saturated fat), 404 mg cholesterol, 1,268 mg sodium, 49 g carbohydrate, 6 g fiber, 68 g protein.

Originally published as Roasted Cornish Hens with Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p61

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