Roasted Cornish Hen

By spend with pennies

Ingredients

2 cornish hens (about 1.5 pounds each)
3 tablespoons olive oil (divided)
½ teaspoon kosher salt (or to taste)
¼ teaspoon black pepper
½ teaspoon dried rosemary (crushed)
½ teaspoon lemon zest
¼ teaspoon dried thyme leaves
¼ teaspoon garlic powder
1 pound potatoes (chopped)
2 carrots (chopped)
1 onion (chopped)

Prep Time20mins
Cook Time55mins
Servings4

Instructions

Preheat oven to 450°F.

If using, toss the vegetables with 1 tablespoon olive oil and season with salt & pepper to taste. You can add herbs if you'd like.

In a small bowl, combine the remaining 2 tablespoons of olive oil and herbs. Brush hens with the olive oil mixture. Twist wings to tuck under the bird.

Place cornish hens in a 9x13-inch baking dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.

Bake for 55 to 65 minutes or until the hens reach 165°F* with a thermometer. Ensure the thermometer does not touch the bone.

Transfer the hens to a serving plate and loosely tent with foil for 10 minutes.

Stir the vegetables into the juices on the pan. If needed, you can place them back into the oven as the hens rest. If the vegetables are cooked to your liking, turn the oven off and place them in the oven to keep warm.

Cut hens in half using kitchen scissors and serve with the vegetables.