Print Options
Back to
Roasted Cornish Hens with Vegetables >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
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, Gainesville, Florida
6 Servings
Prep: 20 min. Bake: 1-1/2 hours
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
Preheat oven to 350°. In a large bowl, combine 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, 1-1/2 to 2 hours or until a thermometer inserted in
thigh reads 180° and vegetables are tender. Remove hens to a
serving platter; serve with vegetables. Yield: 6 servings.
© Taste of Home 2013
2 of 2
Roasted Cornish Hens with Vegetables
(continued)
Nutrition 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.
© Taste of Home 2013