Photo: Herb Roasted Cornish Game Hens Recipe
Ingredients
- 1 tablespoon grill seasoning
- 1/2 cup red wine vinegrette dressing
- 1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs
- 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
- 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs
- 1 teaspoon chopped fresh parsley leaves, plus 4 sprigs
- 4 Cornish game hens, rinsed
- 1 lemon, cut in quarters
- 1 (16-ounce) bag baby carrots
- 1 (16-ounce) bag frozen pearl onions, thawed
- 1/2 pound red potatoes, cut into small chunks
- Salt and fresh ground black pepper
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.
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By cjdance_9775644
Carmichael, CA
on June 26, 2011
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Forgot to mention-- I did not use foil or a rack on the pan. No sticking, lots of juices.
By lauryn_fioresi_...
Carlsbad, CA
on January 10, 2011
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I had to cook the hens about 20 min longer and I didn't use fresh herbs - dried herbs worked fine. I also cut the hens in half before serving to my guests. Good, simple recipe and will use it again.
By rickncb_11625828
SIMI VALLEY, CA
on September 15, 2010
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Denise has the ideas correct about the foil and rack Thanks Denise!, Sorry about this recipe though. Sandy has always been quite inovative, gotta love her, and this is not her money saver with the price of fresh sprigs etc. We here like a mash of butter, mustard and thyme and tarragon pushed under the skin, and S&P to taste. We make some rice on the side in liue of stuffing. We bake at 350 for 30 minutes turn over hens ,roast for another 20, then pump up the heat to 450 and roast 10 minutes to kind of blacken and crisp the skin. Sorry Sandy your recipe here wasn't a winner, I know you have done better, but I chicken'd out on this one!
Regards, Rick Nimms ,Simi Valley, Ca
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