Oven Roasted Cornish Hen on A Bed of Vegetables

An image of a cornish game hen on a bed of vegetables and some coconut saffron rice

5 from 2 votes

Oven Roasted Cornish Hen on A Bed of Vegetables

These tender and juicy little birds pack a lot of flavor and cook up beautifully in the oven. Surrounded by a blend of vegetables, it makes a sumptuous meal onto itself.

Prep Time20

Cook Time1

Resting Time20

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, English

Servings:

Calories: 752kcal

Author: Kitrusy

Ingredients

For the Vegetables:

1 large bell peppers (sliced)
3 ribs celery (chopped)
1 med yellow onion (sliced)
2 cloves fresh garlic (sliced)
2 cups baby carrots (approx 24 baby carrots)
½ cup sweet peas (fresh or frozen)
2 med potatoes (diced)
1 tbsp extra light olive oil
½ tsp Himalayan salt
½ tsp ground black pepper

For the Cornish Hens

2 cornish hens (thawed, washed, and patted dry)
2-3 tbsp extra light olive oil
2 tbsp salted butter (room temperature)
½ tbsp Himalayan salt
½ tbsp ground black pepper
½ tbsp Garlic Powder
½ tbsp Smoked Paprika
½ tbsp Dried Oregano
1 tsp dried rosemary

To Stuff the Hens:

2 ribs celery (leaves included)
6 baby carrots
½ large fresh lemon (sliced)
2 sprigs fresh parsley
2 sprigs fine thyme

For cooking:

1½ cups chicken bone broth or stock

Instructions

Preheat oven to 450°F (230°C)

Prepare the Vegetables

Season the chopped vegetables with salt, pepper and light olive oil. Toss to coat and evenly spread them onto a baking tray.

Prepare the Cornish Hens

Using paper towels, pat both the outside and inside cavity of the hens dry.
Run your fingers beneath the skin of the hens and lift to create a pocket. Once the skin is separated (but still attached to the bird), spread 1 tbsp of room temperature butter in as even a layer as possible beneath the skin.
Mix together the spices and generously sprinkle both the outside and inside cavity of the hens.
Stuff the cavity with the carrots, celery, parsley, fine thyme, and lemon slices.
Using an oven safe tie, kitchen string, or a foil strip folded over numerous times to form a 2cm wide tie, truss the hens up (bind their legs together) and tuck their wing tips into the "armpit" of the leg to keep it from burning when baked.
Place the hens onto the bed of seasoned vegetables. Push the vegetables up around the hens, leaving at least a one inch border between the vegetables and the edges of the baking tray.

Bake the Hens and Vegetables:

Place the baking tray in the pre-heated oven for an hour. At the 30 minute mark, pour ½ cup of the stock around the border created between the vegetables and the side of the baking sheet and allow it to continue baking. Add another ½ cup at the 40 minute mark and a final ½ cup at the 50 minute mark.
Remove the tray from the oven at the end of the 60 minutes and allow it to rest for 15-20 minutes before serving.
Enjoy your hens with just the roasted vegetables or serve with any side of your choice such as a Coconut Saffron Rice. Store any leftovers in an airtight container in the fridge for up to a week.

Notes

When you add the stock to the border created between the edge of the baking tray and the vegetables it will bake off and leave behind a salty residue that will blacken. This is normal and it is easy to remove both the vegetables and the hens without being affected by it. In the event that some flecks do get onto the vegetables, it is perfectly edible and adds great flavor to your vegetables.
To clean this black residue simply soak the sheet for an hour in warm water.

Nutrition