So, inspired by all the turkey eating on Thanksgiving, I thought to try it’s polar opposite in terms of size – the Cornish Hen! They’re tiny little birds, but taste very similar to chicken, and the fun part is that you pretty much get a whole one per person, so it looks pretty impressive on a plate.

This is a pretty easy dish to make – it just takes a little time, as with any roast dish, but since it’s all together in the oven, the end result is a whole tasty meal.

And my favorite thing about it is that once you’re done eating the meat, the carcasses can immediately be thrown in a stock pot with a little more onion, salt and pepper, to make a delicious broth to make into soup for the next day.

Roasted Cornish Hens with Potatoes and Broccoli
A tasty alternative to roast chicken!
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 2 Cornish Hens (organic, free range) - rinsed and dried thoroughly
  2. 1 head broccoli
  3. 4 small potatoes (or sweet potatoes)
  4. 1 large onion
  5. 5 cloves of garlic
  6. 2 Tbsp butter - melted
  7. 2 sprigs fresh rosemary
  8. 2 tsp sea salt
  9. 2 tsp paprika
  10. 1 tsp lemon pepper
  11. Extra virgin olive oil
  12. Additional salt & pepper
Instructions
  1. 1. Preheat oven to 375 degrees F
  2. 2. Mix together salt, paprika and lemon pepper and set aside
  3. 3. Crush garlic and mix into melted butter. Add half the powdered spices
  4. 4. Rub garlic/butter/salt mixture all over the hens and under the skin
  5. 5. Sprinkle remainder of spices over the top
  6. 6. Chop up onion and stuff the cavity of each hen with a quarter of the onion plus a sprig of fresh rosemary
  7. 7. Chop potatoes and broccoli into desired size pieces and place on baking tray around the hens
  8. 8. Add remaining onion, drizzle with olive oil and sprinkle with salt and pepper
  9. 9. Place tray in the oven for at least 1 hour
  10. 10. Allow to rest for 10 minutes under foil before serving
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