Cornish Hens with Roasted Veggies
Juicy oven-roasted Cornish hens seasoned with herbs and spices, served with potatoes, carrots, and beets. A beautiful one-pan dinner perfect for holidays or family meals.
Servings 6 servings
Calories 803kcal
Ingredients
For game hens:
- 4 game hens
- 1/2 cup olive oil
- 4 tbsp paprika
- 2 tbs chili powder
- 4 cloves garlic finely minced
- salt/pepper
- 4 springs rosemary
For Veggies
- 2 Potatoes peeled and cut into chunks
- 2 Beets peeled and cut into chunks
- 2 Carrots peeled and sliced
- Olive oil
- Salt/pepper
Instructions
- Preheat oven to 375°F.
- Pat the Cornish hens dry with paper towels.
- Season the inside and outside of each hen with salt and pepper.
- In a bowl, combine olive oil, paprika, chili powder, and garlic.
- Rub the seasoning mixture all over the hens, including under the skin if possible.
- Place one rosemary sprig inside each hen cavity.
- Cover hens loosely with foil and place in a roasting pan.
- Toss potatoes, beets, and carrots with olive oil, salt, and pepper. Spread in a separate baking dish or around hens if space allows.
- Roast for 45 minutes.
- Remove foil and roast another 8–10 minutes until skin is golden and internal temperature reaches 165°F.
- Stir vegetables halfway through cooking and continue roasting until tender.
- Rest hens for 10 minutes before serving. Spoon pan juices over carved pieces.
Notes
- Beets may stain other vegetables slightly, which is normal.
- For crispier skin, broil 1–2 minutes at the end.
- If vegetables cook early, remove them and keep warm.
- Fresh thyme or sage can be used instead of rosemary.
- Great for Easter, Thanksgiving, for a small group, or dinner parties.
Nutrition
Calories: 803kcal | Carbohydrates: 9g | Protein: 53g | Fat: 61g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 32g | Cholesterol: 303mg | Sodium: 266mg | Potassium: 1029mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6821IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 4mg
