Ingredients
- 3 large carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 3 large onions, roughly chopped
- 2 parsnips, rough chopped
- 2 oranges, cut into wedges
- 6 Cornish game hens (about 2 pounds each), rinsed and dried thoroughly
- Olive oil, to drizzle
- Holiday Dry Rub, recipe follows
Directions
Preheat oven to 450 degrees F.
Spread the vegetables and orange out evenly in the roasting pans. Place the Cornish game hens over the vegetables. Drizzle with olive oil. Rub the oil into the hens and sprinkle with the seasoning mixture, remembering to season the cavity. Place some vegetables and an orange wedge in the cavity of the birds.
Place in the oven and roast for 45 minutes or until the juices run clear and they are browned. Let the hens rest 10 minutes before carving.
Cook's Note: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and orange stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.
- Holiday Dry Rub
- 2 tablespoon salt
- 2 teaspoon chili powder
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
Place all ingredients in a bowl and mix to combine.
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By mack tadeu
on January 01, 2012
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This recipe was perfect for Christmas dinner. It was easy, the flavors blended well and it offered a great presentation. The citrus flavor with the spicy run was perfect. It was healthy too!
By jahlilah
on December 31, 2011
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I've made this recipe one year for thanksgiving and it was awesome. I have never tried using cinnamon on poultry before and oranges but it was great. This time im using this for my new yearss turkey. wish me luck
By Only_If_It's_Easy
Glenview, IL
on April 13, 2011
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This is a family favorite. Everyone, including kids, my husband and in laws ask for it. I love it because it's simple and I can just throw everything in the oven and walk away. The whole house smells great. While I've used cornish hens with the recipe before, I generally use regular chicken parts so as not to struggle with little bones. Have cut down the salt to 1 1/2 tablespoons over time. Loved the combo of cinnamon, sugar and chili powder; it's not spicy in the least. The chicken comes out perfectly juicy and golden brown. All 3 of my young kids love it. In fact, two pre-teen guests of our recently went back for 4ths!
Read all 29 reviews