Herb-Roasted Cornish Hens with Root Vegetables

By Meisje

Ingredients

• 2 Cornish game hens
• 4 medium carrots, peeled and cut into 2-inch lengths
• 4 medium parsnips, peeled and cut into 2-inch lengths
• 2 small turnips, peeled and cut into wedges
• 1 medium onion cut into wedges
• 3 Tbl. olive oil or cooking oil
• 1 clove garlic, minced
• 2 tsp. dried rosemary, crushed
• 2 tsp. dried oregano, crushed
• 1/2 tsp. salt

Details

Servings 4

Preparation

Step 1

Skewer neck skin of hens back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano and salt; brush onto hens and vegetables. Roast, uncovered in a 375 degree oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets. Internal temp should be 180 degrees. During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees. Continue roasting vegetables for 15-20 minutes more or until tender and browned. Serve vegetables with hens.

You could also add potatoes as a vegetable.