This moist and tender One Pan Roasted Cornish Hens and Vegetables recipe makes an impressive yet simple to cook meal! Great recipe for the Fall season, Thanksgiving, or Christmas.
Cornish hens taste like chicken because it is still a chicken variety, only smaller and the meat is more tender when cooked. They are super easy to prepare just like chicken.
Most of the meals that I prepare are cooked in the oven.
It usually takes me just a few minutes to assemble the ingredients and then 30 minutes to an hour to bake/roast.
We rarely eat pasta and rice, but I do cook small potatoes often since you can bake them alongside meats and veggies.
You can easily add sliced potatoes to this recipe and they will cook at the same time.
Pan Sheet Cooking is the easiest method and works for most families.
Even for stay-at-home Moms, like me, that would rather do other activities than stand next to the burner mixing food, right?
I have a ton of sewing, art, and jewelry designing projects that are waiting for me and I enjoy doing them!
Not to mention the required chores: Never-ending laundry and cleaning a large house.
From time to time you get the question: “Are you working?”
Well…
OBVIOUSLY – YES!
My payment – seeing the Joy of my Family and lots of Hugs and Kisses!!!
I have bought these Cornish Hens on BOGO sale at Publix. Wanted to try so bought only 2 of them.
For the family you will need one hen for each member most likely, they are quite small in size.
How to make One Pan Roasted Cornish Hens and Vegetables
- 2 Cornish Hens, thawed, rinsed, and patted dry
- 1 pack, 8 oz. Mini Sweet Colorful Peppers (we like Pero Family Farms from Publix)
- 1 pack, 8 oz. White Whole Mushrooms sliced
- 1 small onion, sliced
- 2 celery stalks roughly chopped
- 1 Tbsp. Montreal Chicken Seasoning
- 1 Tbsp. Garlic Powder
- 2 tsp. Smoked Paprika
- 1 Tbsp. Dry Parsley
- 1 Tbsp. Salt
- 1 tbsp. Black Pepper
- 3 Tbsp. sliced butter
- ½ cup chicken stock
- ½ cup white wine
Instructions
- Grease a large shallow roasting pan with Light olive oil.
- Spread out vegetables.
- Place the hens breast side up on top of the bed of vegetables.
- Run your fingers under the skin to loosen it and place sliced butter under the skin of each hen.
- Tie drumsticks together if desired.
- In a bowl, mix together spices and sprinkle generously over the hens and inside the cavity.
- Sprinkle a small amount of additional paprika and dry parsley over the hens for color.
- Add chicken stock and white wine to the bottom of the pan.
- Roast in the Preheated to 400F oven uncovered for 50-60 minutes, depending on the size of hens.
The internal temperature of the hens should be 180 degrees F.
What I love about this Roasted Cornish Hen recipe is that it cooks over a bed of fresh veggies so this could totally be a complete meal.
There is something about serving Cornish Hens that looks so elegant.
Everybody gets their own little juicy hen to devour!
Feel free to add more seasoning, if you like spicey food just add your favorite spices.
If you like this recipe, you might like Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms!
Easy Roasted Cornish Hens and Vegetables
This moist and tender One Pan Roasted Cornish Hens and Vegetables recipe makes an impressive yet simple to cook meal! Great recipe for the Fall season, Thanksgiving, or Christmas.
Ingredients
- 2 Cornish Hens, thawed, rinsed, and patted dry
- 1 pack, 8 oz. Mini Sweet Colorful Peppers (we like Pero Family Farms from Publix)
- 1 pack, 8 oz. White Whole Mushrooms sliced
- 1 small onion, sliced
- 2 celery stalks roughly chopped
- 1 Tbsp. Montreal Chicken Seasoning
- 1 Tbsp. Garlic Powder
- 2 tsp. Smoked Paprika
- 1 Tbsp. Dry Parsley
- 1 Tbsp. Salt
- 1 tbsp. Black Pepper
- 3 Tbsp. sliced butter
- ½ cup chicken stock
- ½ cup white wine
Instructions
- Grease a large shallow roasting pan with Light olive oil.
- Spread out vegetables.
- Place the hens breast side up on top of the bed of vegetables.
- Run your fingers under the skin to loosen it and place sliced butter under the skin of each hen.
- Tie drumsticks together if desired.
- In a bowl, mix together spices and sprinkle generously over the hens and inside the cavity.
- Sprinkle a small amount of additional paprika and dry parsley over the hens for color.
- Add chicken stock and white wine to the bottom of the pan.
- Roast in the Preheated to 400F oven uncovered for 50-60 minutes, depending on the size of hens.
Notes
The internal temperature of the hens should be 180 degrees F.
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