Recipe courtesy of Sara Moulton

Blasted Cornish Hen and Potatoes

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
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1 Cornish Hen (about 1 pound)

1 lemon wedge

4 small red potatoes, halved

4 large shallots, peeled

2 large garlic cloves, peeled

1 tablespoon olive oil

2 teaspoons dried rosemary

1/4 cup dry white wine or dry white Vermouth

1/2 cup chicken stock

1 tablespoon butter


  1. Preheat oven to 500 degrees. Season the hen inside and out with salt and pepper and stuff with lemon wedge. Arrange in small roasting pan (don't truss!). In a bowl, toss the potatoes, shallots and garlic with the oil. Add the potatoes to the pan and roast the hen for 8 minutes. Add the shallots and garlic and roast for 7 minutes more or until the hen is cooked through. Transfer the hen, potatoes and shallots to a platter to rest and put the roasting pan on top of the stove. Add the rosemary and cook over low heat for 1 minute. Deglaze the pan with the wine. Add the chicken stock and simmer until reduced by half. Whisk in the butter and transfer mixture to a blender and blend (the garlic will thicken the sauce). Add any juices that have accumulated on hen platter. Pour sauce over hen and serve with the vegetables.;