Roasted Cornish Hens & Vegetables

Roasted Cornish Hens & Vegetables makes a full of flavor one-pan meal!

6 medium potatoes, quartered

6 medium carrots, cut in half lengthwise and cut into chunks

1 large sweet onion, cut into wedges

1/2 cup butter, melted

2 tsp. dried oregano

2 tsp. dried rosemary, crushed

1 1/2 tsp. garlic salt

6 Cornish game hens (20-24 oz. each)

1 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

6 bacon strips

Preheat oven to 350 degrees.

In a large bowl, mix first 7 ingredients.

Transfer to a large a shallow roasting pan.

Brush hens with oil, sprinkle with salt & pepper.

Wrap a bacon strip around each hen, secure with a wooden toothpick.

Tie legs together. Place breast side up, over vegetables.

Bake, uncovered, 1 1/4 to 1 3/4 hours or until a thermometer inserted in thigh reads 180 degrees and vegetables are tender.

Remove hens to a serving platter, serve with vegetables.

Serves 6

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