Recipe courtesy of Nicola Zanghi

Cornish Hens Roasted with Tarragon and Root Vegetables

  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
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Ingredients

6 small new potatoes or creamer potatoes

Salt and pepper (enough for birds and vegetables)

2 Cornish hens or poussins

2 sprigs tarragon, plus extra chopped for garnish

1/4 cup extra virgin olive oil

2 medium yellow onions, cut into quarters

2 carrots, peeled and cut into 1-inch pieces

2 ribs celery, peeled and cut into 1-inch pieces

Mustard of your choice, as condiment

Directions

  1. Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.

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