Roasted Cornish Hen
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One Cornish hen roasts over carrots and red potatoes with garlic, lemon, and rosemary in the cavity. It makes a full dinner for one in a single dish.
Ingredients
- 1 thawed Cornish game hen (1–2 pounds)
- ½ teaspoon kosher salt divided
- ¼ teaspoon coarse black pepper divided
- ¼ teaspoon dried rosemary
- 1 lemon wedge
- 2 garlic cloves
- 2 medium carrots peeled and cut into 1-inch pieces
- 2–3 small red-skinned potatoes scrubbed and quartered
- 2 teaspoons olive oil divided, plus oil for dish
- 1 tablespoon salted butter
Equipment
- cutting board
- chef’s knife
Directions
- Heat the oven to 425°F. Pat the hen dry, inside the cavity too.
- Sprinkle the inside with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Tuck in the rosemary, lemon wedge, and 2 garlic cloves.
- Grease a 9 × 5-inch baking dish. Spread the carrots and potatoes in the dish and set the hen on top.
- Rub most of the oil over the hen and drizzle the rest over the vegetables. Sprinkle everything with the remaining salt and pepper. Set the butter on top of the hen.
- Roast for 25 minutes at 425°F. Lower the heat to 350°F and roast for 30 to 35 minutes more, until the thickest part of the thigh reaches 165°F.
- Tent the hen loosely with foil and let it rest for 15 minutes.
Nutrition
Serving: 713g | Calories: 1119kcal | Carbohydrates: 34g | Protein: 73g | Fat: 77g | Saturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 435mg | Sodium: 1615mg | Potassium: 1826mg | Fiber: 7.4g | Sugar: 8.9g | Vitamin A: 21206IU | Vitamin C: 62mg | Calcium: 136mg | Iron: 4.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Cornish game hen counted as raw Cornish hen, meat and skin (about 400 g without the bones), red-skinned potatoes counted as raw red potatoes. Brands and portions vary, so use it only as an approximation.