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Roasted Cornish Hens with Vegetables

 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 ServingsPrep: 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 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.

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Roasted Cornish Hens with Vegetables (continued)

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.