Cornish Game Hen with Roasted Root Vegetables
Recipe from Diabetic Living

Balsamic vinegar lends a subtly sweet accent to the roasted vegetables in this recipe while garlic and rosemary boost the flavor of the tender, juicy game hen. To round out the meal, toss some salad greens with your favorite salad dressing.


Cornish Game Hen with Roasted Root Vegetables

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Servings: 2
Serving size: 1/2  of the game hen and 1-1/4 cup vegetables
Prep Time: 30 mins
Related Categories: Diabetic, Healthy Cooking
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Ingredients
  • 1   medium 
    carrot, cut into large chunks
  • 1   medium 
    russet potato, cut into large chunks
  • 1   medium 
    parsnip or turnip, peeled and cut into large chunks
  • 1   small 
    onion, quartered
  • 1   tablespoon 
    olive oil
  • 1   tablespoon 
    balsamic vinegar
  • 1   
    Cornish game hen or poussin (about 1-1/2 pounds)
  • 2   cloves 
    garlic, minced
  • 2   teaspoons 
    snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4  teaspoon 
    salt
  • 1/8  teaspoon 
    coarsely ground black pepper
  •  
    Fresh rosemary or sage leaves (optional)
  •  
    Pear-shaped cherry tomatoes (optional)
Directions
1.
Preheat oven to 400 degrees F. In a large bowl, combine carrot, potato, parsnip or turnip, and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9x9x2-inch baking pan; cover with foil. Roast for 30 minutes. Reduce oven temperature to 375 degrees F.
2.
Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt, and pepper. Set aside 1 teaspoon of the fresh rosemary mixture (1/2 teaspoon if using dried rosemary). Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100%-cotton string, tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.
3.
Roast hen and vegetables, uncovered, for 1 to 1-1/4 hours or until vegetables are tender and an instant-read thermometer inserted into the thigh of the hen registers 180 degrees F (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.
4.
If desired, garnish with fresh rosemary or sage leaves and tomatoes. To serve hen, use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables. Makes 2 (1/2 of the game hen and 1 1/4 cup vegetables).
Nutrition information
Per Serving: cal. (kcal) 345, Fat, total (g) 12, chol. (mg) 133, sat. fat (g) 2, carb. (g) 27, fiber (g) 5, pro. (g) 32, sodium (mg) 399, Vegetables () 1, Starch () 1.5, Lean Meat () 3.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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