Imagine serving a stunning, golden-brown Cornish hen that looks like it came straight from a Parisian bistro, with crispy herb-infused skin and tender, juicy meat that melts in your mouth. This isn't just another dinner recipe—it's a gourmet experience that will transform your home kitchen into a five-star restaurant, impressing both family and guests with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 Cornish hens
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 4 carrots, chopped
- 2 potatoes, diced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy skin on the Cornish hens.
- Rinse the Cornish hens under cold water and pat them dry with paper towels. This step is crucial for achieving a crispy exterior.
- In a small bowl, combine the olive oil, chopped rosemary, and chopped thyme. Mix well to create a herb-infused oil.
- Rub the herb-infused oil all over the Cornish hens, ensuring that the oil gets under the skin for maximum flavor. Season generously with salt and pepper, both inside and outside of the hens.
- In a large bowl, toss the chopped carrots and diced potatoes with a drizzle of olive oil, salt, and pepper until evenly coated.
- Spread the seasoned root vegetables in an even layer in a roasting pan or baking dish. Make sure there is enough space for the hens to sit on top of the vegetables.
- Place the prepared Cornish hens on top of the root vegetables in the roasting pan, breast side up. This allows the juices from the hens to flavor the vegetables as they roast.
- Transfer the roasting pan to the preheated oven and roast for about 1 hour, or until the internal temperature of the hens reaches 165°F (74°C) and the juices run clear when pierced.
- Halfway through the cooking time, you may want to baste the hens with the pan juices to enhance the flavor and moisture.
- Once cooked, remove the roasting pan from the oven and let the hens rest for about 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat.
- Serve the herb roasted Cornish hens with the roasted root vegetables on the side. Enjoy your delicious French-inspired meal!
Tips
- Pat the Cornish hens completely dry before seasoning to ensure the crispiest skin possible.
- Don't be shy with herbs and seasoning—the rosemary and thyme are key to developing deep, rich flavors.
- Use a meat thermometer to guarantee perfectly cooked hens without drying out the meat.
- Basting halfway through cooking helps maintain moisture and creates a beautiful, glossy exterior.
- Let the hens rest after cooking to allow juices to redistribute, ensuring each bite is succulent and flavorful.
- Choose root vegetables that are similar in size to ensure even roasting and consistent texture.
- For an extra flavor boost, consider adding garlic cloves or lemon wedges to the roasting pan.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 150mg
