Roasted Cornish Hens with Seasonal Vegetables
Roasted Cornish Hens with Seasonal Vegetables
INGREDIENTS
Yellow onion, quartered 2
Rosemary sprigs 6
Garlic cloves 6
Lemon, cut in half 2
Olive oil 2 Tbsp
Chicken broth 1/3 cup
LET'S GET COOKING!
Preheat the oven to 350°F
Pat Cornish Hens dry with paper towels, then stuff each Cornish hen cavity with a piece of onion, garlic, lemon, and a sprig of rosemary. Truss the legs with butcher twine and tuck the wings behind the bird.
Drizzle with half of the olive oil, then season thoroughly with the poultry seasoning.
In a roasting dish, add the remaining onion, garlic cloves, lemon, and rosemary sprigs. Place the Cornish hens on top of the aromatics, and drizzle with the rest of the olive oil.
Add ⅓ a cup of water or chicken stock to the pan.
Roast uncovered in the oven for 1 hour or until the internal temperature reaches 180°F.
Remove the Cornish Hens to a plate, and tent with foil to rest.
Remove the aromatics (save for plating) and pour the juices into a small saucepan, and reduce for 5 minutes to create a sauce.