Print Options

Back to Cornish Hens with Veggies >

Include these items:

Taste of Home Logo

Cornish Hens with Veggies

 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."
4 ServingsPrep: 5 min. Bake: 1-1/4 hours

Ingredients

  • 4 Cornish game hens (20 to 24 ounces each)
  • 1/3 cup butter, melted
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds small red potatoes
  • 1 pound carrots, cut into 2-inch slices, optional

Directions

  • 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 meat thermometer reads 180° and vegetables are
  • tender. Strain pan drippings and thicken for gravy if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 704 calories,

2 of 2

Cornish Hens with Veggies (continued)

Nutritional Facts: 44 g fat (17 g saturated fat), 245 mg cholesterol, 858 mg sodium, 36 g carbohydrate, 4 g fiber, 39 g protein.