Roasted Cornish Hens and Vegetables
If you’re feeding a small group for Thanksgiving, then it might not make sense to cook a whole turkey. This Cornish hen alternative allows you to enjoy a special Thanksgiving dinner without getting bogged down in a fridge stuffed with leftovers.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Entrées
- 4 Cornish game hens, rinsed and patted dry
- Salt and freshly ground black pepper
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder
- 3/4 cup chicken broth
- 2 teaspoons kosher salt
- 16 ounces baby carrots
- 1 large onion, chopped
- 1/2 cup white wine
- Chopped fresh parsley
- Preheat the oven to 425 degrees F.
- Rub the insides of the Cornish hens with salt, pepper, and half of the garlic.
- In a large bowl, combine the oil, paprika, chili powder, and the remaining garlic. Add 1/4 cup of the chicken broth and stir to combine. Use two-thirds of this mixture to rub all over the outside of the Cornish hens. Season with salt.
- Toss the carrots and onion in the remaining mixture to coat. Season with salt and pepper. Place the vegetables in a large roasting pan. Place the hens breast-side up on top of the vegetables.
- Roast the hens for 30 to 35 minutes. Meanwhile, in a medium bowl, combine the wine and the remaining 1/2 cup chicken stock.
- Reduce the oven temperature to 350 degrees F. Remove the roasting pan from the oven and pour the wine mixture over the hens and into the bottom of the roasting pan. Return to the oven and roast for an additional 15 to 20 minutes, basting the hens occasionally with the pan juices, until the hens’ juices run clear when poked with a knife.
- Cut the hens in half, if desired, or leave whole. Arrange the hens and the vegetables on a platter, sprinkle with parsley, and serve.
Keywords: roasted cornish hens, cornish hens, vegetables