This dish is delicious over couscous, which will absorb the flavorful broth.
Recipe courtesy of Gourmet Magazine
Episode: One Dish Meals
Save Recipe Print
Total:
2 hr
Prep:
15 min
Cook:
1 hr 45 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 425 degrees F.

Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.

Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.

Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.

Serve with couscous, if desired.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Cornish Game Hens

Recipe courtesy of The Neelys

Moroccan-Style Roast Cornish Hens with Vegetables

Recipe courtesy of Gourmet Magazine

Roasted Moroccan-Style Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Cornish Hens

Recipe courtesy of Food Network Kitchen

Rosemary Roast Cornish Hens

Recipe courtesy of B. Smith

Cornish Hens

Recipe courtesy of Ina Garten

Cornish Hen

Recipe courtesy of Tia Mowry

Browse Reviews By Keyword

          Latest Stories