Cornish Game Hen with Roasted Root Vegetables

Leave the peel on the potatoes and carrots for a little extra fiber and a little less work in this poultry and roasted vegetable main dish. Try it if you are on a diabetic diet.

Cornish Game Hen with Roasted Root Vegetables Enlarge Image
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3 users rated this recipe an average rating of 5.0
Makes:
2 servings
Prep:
10 mins
Roast:
30 mins 400°F /375
Stand:
10 mins
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Cornish Game Hen with Roasted Root Vegetables

Ingredients
1
medium carrot, cut into large chunks
1
medium russet potato, cut into large chunks
1
medium parsnip or turnip, peeled and cut into large chunks
1
small onion, quartered
1
tablespoon olive oil
1
tablespoon balsamic vinegar
1
Cornish game hen or poussin (about 1-1/2 pounds)
2
2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4
teaspoon salt
1/8
teaspoon coarsely ground black pepper
 
Fresh rosemary or sage leaves (optional)
 
Pear-shaped cherry tomatoes (optional)

Directions

  1. Preheat oven to 400 degree F. In a large bowl, combine carrot, potato, parsnip or turnip, and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9x9x2-inch baking pan; cover with foil. Roast for 30 minutes. Reduce oven temperature to 375 degree F.
  2. Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt, and pepper. Set aside 1 teaspoon of the fresh rosemary mixture (1/2 teaspoon if using dried rosemary). Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100 percent-cotton string, tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.
  3. Roast hen and vegetables, uncovered, for 1 to 1-1/4 hours or until vegetables are tender and an instant-read thermometer inserted into the thigh of the hen registers 180 degree F (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.
  4. If desired, garnish with fresh rosemary or sage leaves and tomatoes. To serve hen, use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables. Makes 2 servings.

Nutrition Facts

(Cornish Game Hen with Roasted Root Vegetables)
    Per serving:
  • 345 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 133 mg chol.,
  • 399 mg sodium,
  • 27 g carb.,
  • 5 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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