Mediterranean Roasted Cornish Hen Recipe

Roasted Cornish Hens and Potatoes Mediterranean …

WEBJan 24, 2021 · Pre-heat oven to 400 degrees Fahrenheit (about 200 degrees Celsius). Pat dry the Cornish hens with a paper towel. Then rub …

1. Make sure Cornish hens are thawed. Peel the potatoes and place them in a big bowl of water so they don't brown. Prepare spice rub. Mix parsley, oregano, salt, marjoram and paprika well in a separate container. Chop the red onion in cubic shapes and slice the lemon. Peel and cut the carrots too if you didn't get them already peeled.
2. Pre-heat oven to 400 degrees Fahrenheit (about 200 degrees Celsius).
3. Pat dry the Cornish hens with a paper towel. Then rub the herb rub all over the hens, under the arms, over the drumsticks, under the skin etc. Stuff the cavity with red onion and lemon as seen in the video below.
4. Place both Cornish hens in the baking dish. Then slice the potatoes in big slices and add them around the hens. Add leftover onion pieces all around and add the carrots as well. Use leftover herb rub as seasoning for the potatoes. Drizzle olive oil and finally add 1 cup of chicken stock over the potatoes.

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Mediterranean Cornish Hens Recipe Food Network …

WEBNov 16, 2016 · Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens …

Rating: 4.7/5(7)
1. Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens on a rimmed baking sheet, cut-side down; season with salt and pepper. Scatter the lemon slices over and around the hens. Roast until the hens are golden, about 20 minutes.
2. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the couscous and cook, stirring occasionally, until lightly toasted, 3 minutes. Add the broth; season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook until most of the liquid is absorbed, about 8 minutes. Stir in the zucchini, cover and cook until tender, about 3 more minutes; set aside.
3. Combine the honey, cumin, paprika and lemon juice. Brush on the hens and continue roasting until cooked through, 5 to 7 more minutes.
4. Stir the cilantro and lemon zest into the couscous and season with salt and pepper. Serve with the hens and drizzle with any pan juices.

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