Roasted Cornish Hens
Did you ever wonder how to prepare Cornish Hens? It's a really easy substitute for roasting larger birds. This tasty one-pan dish may be prepared quickly for a weekday supper with the family or elegantly for the holidays, especially as an easy Christmas main course. After brushing them with herb butter, the cornish chickens are baked. The meat of roasted cornish chickens is moist and soft, and the herb butter gives the birds a lovely roasted appearance.
Yield: 2
Materials
Poultry
- 2 cornish hens patted dry
- salt and pepper to taste
- 4 cloves garlic minced
Herb Butter
- 5 tablespoons butter softened not melted
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- fresh thyme to taste
- salt and pepper generous amounts
Vegetables
- 8 oz brussels sprouts
- 2 sweet potatoes medium
- 1 tablespoon butter
- salt and pepper to taste
Instructions
Prepare the poultry
- Set oven temperature to 400 degrees Fahrenheit.
- Using paper towels, pat dry Cornish birds both inside and out.
- Season Cornish chickens on the interior with salt and pepper. Fill within with finely chopped garlic.
Make herb butter
- Mix together 5 tablespoons softened (not melted) butter, 2 tablespoons olive oil, fresh thyme, Italian seasoning, and a good pinch of salt and pepper in a bowl. Toss to blend thoroughly.
- Nestle the breast sides of the Cornish chickens into a large roasting pan or ovenproof braising dish. A 3.5-quart Staub cast-iron pan was what I used.
- Give Cornish chickens a thorough exterior rubdown with this blend of herbs. Add a tiny bit of Italian seasoning on the outside (breast side) of the cornish hens, along with more salt and freshly ground black pepper.
Roast Cornish hens
- Roast Cornish hens at 400 Fahrenheit for 15 minutes.
- While the cornish hens are baking for 15 minutes, get the veggies ready. Brussels sprouts should have their yellow leaves removed and each cut in half. Cut the medium-sized sweet potatoes into cubes after peeling them.
- Take the roasting pan out of the oven after the Cornish chickens have cooked for fifteen minutes. Place half of the Brussels sprouts and diced sweet potatoes in the bottom of the pan. Place some sweet potatoes below the raised Cornish chickens. As you work, combine the vegetables with the butter and the bird juices. Place the vegetables in relation to the birds. Add more salt and freshly ground black pepper to vegetables. Apply more butter (one tablespoon or more) on the exterior (breast side) of the Cornish chickens.
- After about 40 minutes of roasting, the Cornish chickens should register 165°F on an instant meat thermometer placed into the thickest section of the breast. Ensure that the thermometer stays away from the bone. Additionally, utilize the meat thermometer (after the first 25 or 30 minutes) before to the 40-minute mark.
- Remove the hens from the oven and let them rest for 10 minutes.
- Arrange the roasted veggies and cooked Cornish chickens on a plate. Cut Cornish Hens in half or serve them whole. Use fresh thyme sprigs as décor.