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Roasted Cornish Hens with Vegetables

Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.—Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours
  • Makes
    6 servings


  • 6 medium potatoes, quartered
  • 6 medium carrots, cut in half lengthwise and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 cup butter, melted
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary, crushed
  • 1-1/2 teaspoons garlic salt
  • 6 Cornish game hens (20 to 24 ounces each)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 bacon strips


  • Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan.
  • Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables.
  • Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts
1 cornish hen: 1164 calories, 77g fat (27g saturated fat), 404mg cholesterol, 1268mg sodium, 49g carbohydrate (9g sugars, 6g fiber), 68g protein.

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