Herb-Roasted Cornish Hens with Root Vegetables
Recipe from Better Homes and Gardens

Season Cornish game hens and root vegetables with rosemary and oregano to make a hearty meal.


Herb-Roasted Cornish Hens with Root Vegetables

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 1 hr 50 mins
Related Categories: Carrots, Chicken, Christmas, Dinner, More Christmas Dinner Ideas, New Year's, Parsnips, Thanksgiving, Vegetables, Winter Vegetables
 
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Ingredients
  • 2  1- to 1-1/2- pound
    Cornish game hens
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  • 4  medium
    carrots, peeled and cut into 2-inch lengths
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  • 4  medium
    parsnips, peeled and cut into 2-inch lengths
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  • 2  small
    turnips, peeled and cut into wedges
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  • 1 
    onion, cut into wedges
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  • 3  tablespoons
    olive oil or cooking oil
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  • 1  clove
    garlic, minced
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  • 2  teaspoons
    dried rosemary, crushed
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  • 2  teaspoons
    dried oregano, crushed
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  • 1/2  teaspoon
    salt
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Directions
1.
Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.
2.
Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.
3.
To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.
Nutrition information
Calories 422, Total Fat 26 g, Saturated Fat 5 g, Cholesterol 80 mg, Sodium 406 mg, Carbohydrate 25 g, Fiber 7 g, Protein 26 g. Daily Values: Vitamin A 171%, Vitamin C 28%, Calcium 6%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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