Roast Cornish Game Hens with Vegetables

Elevate your dinner table with these succulent Roast Cornish Game Hens with Vegetables—a show-stopping meal perfect for special occasions or an indulgent weeknight treat. Featuring tender, golden-browned game hens stuffed with zesty lemon, fragrant rosemary, and fresh thyme, this recipe is bursting with savory elegance. Surrounding the hens are caramelized seasonal vegetables, including carrots, red potatoes, parsnips, and onions, roasted to perfection with a touch of olive oil and chicken broth for added depth. With just 20 minutes of prep, this one-pan dish delivers a harmonious blend of crisp, herbaceous flavors and juicy, roasted textures. Ideal for four, these hens are as visually impressive as they are delicious, making them a must-try centerpiece for any occasion!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 2 whole (around 1-1.5 pounds each) Cornish game hens
• 3 tablespoons Olive oil
• 4 cloves Garlic cloves (minced)
• 1 whole (cut in half) Lemon
• 4 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 3 large (peeled and sliced into 1-inch chunks) Carrots
• 4 medium (quartered) Red potatoes
• 2 medium (peeled and sliced into 1-inch chunks) Parsnips
• 1 large (cut into wedges) Yellow onion
• 1 cup Chicken broth
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the Cornish game hens dry with paper towels. Rub them inside and out with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 3

Stuff each hen with half a lemon, 2 garlic cloves, 2 rosemary sprigs, and 2 thyme sprigs.

Step 4

Tie the legs of each hen together with kitchen twine to ensure even cooking.

Step 5

In a large roasting pan or baking dish, combine the carrots, red potatoes, parsnips, and onion wedges. Drizzle with the remaining 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat.

Step 6

Pour the chicken broth into the bottom of the roasting pan to help keep the vegetables moist and prevent sticking.

Step 7

Place the seasoned hens on top of the vegetable mixture, breast-side up.

Step 8

Roast in the preheated oven for 60-75 minutes, or until the hens are golden-brown and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).

Step 9

Halfway through the cooking time, baste the hens with the pan juices and stir the vegetables to ensure even roasting.

Step 10

Once cooked, carefully remove the hens from the oven, tent them with aluminum foil, and let them rest for 10 minutes before carving.

Step 11

Serve the hens alongside the roasted vegetables, spooning some of the pan juices over the top for added flavor.

Nutrition Facts

Serving size	(2297.2g)

Amount per serving	% Daily Value*
Calories	3309.6

Total Fat 181.3g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 6.0g
Cholesterol 964.4mg	0%
Sodium 4214.8mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 22.0g	0%
Total Sugars 30.4g
Protein 290.6g	0%

Vitamin D 120IU	0%
Calcium 459.0mg	0%
Iron 20.5mg	0%
Potassium 5391.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 35.9%

Carbs: 13.8%