herb roasted cornish game hens/roasted root vegt.

(1 rating)
Recipe by
Eddie Szczerba
Ossining, NY

DEELISH !!!

(1 rating)
yield 2 -4
prep time 1 Hr 45 Min
cook time 1 Hr

Ingredients For herb roasted cornish game hens/roasted root vegt.

  • 2 md
    cornish game hens
  • 1 Tbsp
    rosemary, dried
  • 1/2 tsp
    each,salt,pepper,adobo,paprika and garlic powder
  • 1/2 c
    olive oil
  • ROASTED ROOT VEGETABLES
  • 2 lg
    carrot, sliced thick and 2 large yukon gold potatoes quartered.
  • 1 lg
    fresh fennel bulb,cut in wedges
  • 1 md
    sweet onion sliced
  • 6 clove
    garlic whole
  • 2
    celery ribs sliced thick
  • 6 lg
    baby portebello mushrooms,quartered
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 tsp
    rosemary, dried( this should be ground a little)
  • 1/4 c
    olive oil

How To Make herb roasted cornish game hens/roasted root vegt.

  • 1
    Rinse and pat dry the hens. In a large bowl combine all of the spices and olive oil. Drench the hens in the spice/oil mixture,rub it in well all over and inside the birds cavity. Place th hens inside a baking dish along with all of the remaining marinade,refrigerate for up to one hour,this can even be prepped the day before,the flavors are much more intensified when using this method.
  • 2
    For the vegetables,after they have been cleaned and cut,put them in a mixing bowl and coat them well with the spices and olive oil. Spread them out on a baking sheet and roast in a 375 degree oven for 35-40 minutes. The hens should be roasted for up to one hour,check for doneness. The legs and wings should pull away easily,then the birds are cooked.
  • 3
    Plate the hens on a large enough platter and surround them with the roasted vegetables and serve! Enjoy!! :)

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