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4.50 from 2 votes

Oven Roasted Cornish Hens

Hey, fam! AB here from Smokin' and Grillin wit AB, and today we're diving into a culinary adventure that's all about maximizing flavor and impressing your taste buds. Get ready for the Smokin' Oven Roasted Cornish Hens Extravaganza! Picture this: succulent Cornish hens, rubbed with a symphony of spices, roasting to perfection atop a bed of herb-infused veggies.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: american food, american recipe, oven roasted cornish hens
Servings: 4 people
Cost: $

Ingredients

For the Cornish Hens:

  • 2-3 Cornish hens
  • 1/4 tsp cayenne pepper
  • 1 tsp Branch and Vine Bacon Sea Salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano, crushed
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 2 tbsp Branch and Vine Garlic Infused Olive Oil

For the Bed of Veggies:

  • 2 lb Potatoes, quartered
  • 1 large onion, quartered
  • 2 carrots, chopped
  • Fresh thyme sprigs
  • Fresh rosemary sprigs

Instructions

  • Preheat your oven to 375°F (190°C).
  • Pat the Cornish hens dry with paper towels; do not rinse raw poultry. Wash your hands and clean utensils and surfaces after handling the raw hens. In a small bowl, combine cayenne pepper, Bacon Sea Salt, garlic powder, onion powder, dried thyme, dried oregano, paprika, and black pepper. Rub each Cornish hen with the Garlic olive oil, ensuring they are well-coated. Sprinkle the spice mixture evenly over each hen, rubbing it into the skin for maximum flavor.
  • In a large mixing bowl, toss the quartered potatoes, onion, and chopped carrots with a drizzle of olive oil. Season with salt and pepper to taste. Spread the seasoned vegetables on a large roasting pan, creating a bed for the Cornish hens. Place fresh thyme and rosemary sprigs over the vegetables for added herbaceous aroma.
  • Place the seasoned hens on top of the vegetables, evenly spaced. Roast in the preheated 375°F (190°C) oven for approximately 60–75 minutes, basting with the pan juices halfway through. Use a food thermometer to check each hen; the thickest part of the thigh, without touching bone, must reach 165°F (74°C). Let the hens rest for 10 minutes, then serve over the roasted vegetables with pan juices.

Nutrition

Serving: 1g | Calories: 350kcal