Roasted Cornish Hens with Vegetables Recipe

5 1
Roasted Cornish Hens with Vegetables Recipe
Roasted Cornish Hens with Vegetables Recipe photo by Taste of Home
Publisher Photo

Roasted Cornish Hens with Vegetables Recipe

Be the first to add a review
5 1
Publisher Photo
Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.—Lily Julow, Lawrenceville, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 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 Jones Dairy Farm Dry-Aged Bacon strips

Directions

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. Yield: 6 servings.
Originally published as Roasted Cornish Hens with Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p61

  • 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 Jones Dairy Farm Dry-Aged Bacon strips
  1. Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Roasted Cornish Hens with Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Cornish Hens with Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review