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Herb Cornish Hens w/ Root Vegetables


Description

Cornish hens rubbed with a lemon garlic marinade and roasted with root vegetables.


Ingredients

Scale

2 Cornish hens, about 1.5 lbs each

2 tbsp freshly chopped rosemary 

zest of 1 lemon

1 1/4 tsp sea salt 

3 cloves garlic, pressed through a garlic press

1 bunch whole carrots, peeled and cut into 1-inch pieces

1 large onion, cut into quarters

2 tbsp melted grass-fed ghee

cracked black pepper

For the Gravy:

1 tsp arrowroot starch 

1 cup bone broth 

Equipment:

kitchen shears

plastic cutting board

sheet pan


Instructions

To begin, preheat the oven to 425˚F. 

First, spatchcock the Cornish hens. Lay the hens on a plastic cutting board breast side down. Now, starting at the tail end of the hen, use kitchen shears to cut along each side of the spine to remove the backbone. Save the backbone for stock or broth. Flip the hens over, tuck the wings under the breast bone and gently flatten the hen with your palm. 

Now, mix the rosemary, lemon zest, garlic and salt in a small bowl and rub the mixture all over the hens, making sure you get the herb mixture under the kin and under the wings and legs. 

Now, scatter the carrots and onion onto a large sheet pan. Transfer the hens to the sheet pan and nestle them between the carrots and onion. Brush the hens and vegetables with the melted ghee and finish with a few pinches of black pepper. Transfer the sheet pan to the oven and roast for 45-50 minutes or until the hens are cooked through and golden brown. An instant thermometer inserted into the thickest part of the breast should read between 165˚F-170˚F. Transfer the hens and vegetables to a serving platter and set them aside to rest. 

While the hens rest, transfer the drippings from the Cornish hens to a sauce pan and bring it to a slow simmer. Add the arrowroot starch to the pan, stir and cook for about a minute. Now, while continuously whisking, slowly add the broth to the pan. Continue to simmer the gravy until it thickens, about 2-3 minutes. 

Slice the hens and serve with the vegetables, gravy and cauliflower mash. 

  • Prep Time: 15 mins
  • Cook Time: 55 mins

Keywords: Roasted Cornish hens, Cornish hens with root vegetables

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