Cornish Hens

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Cornish Hens
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 thyme leaves
¼ teaspoon garlic powder
Optional Vegetables:
1 pound potatoes chopped
2 carrots chopped
1 onion chopped
Preheat oven to 450°F.
Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste (add extra herbs if you’d like).
Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush hens with olive oil mixture. Twist wings to tuck under the bird.
Place hens in a large casserole 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 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender. (Ensure the thermometer does not touch the bone.)
Remove from the oven and loosely tent with foil for 10 minutes before cutting.

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