Roasted Cornish Game Hens

Roasted Cornish Game Hens
Staff Writer
Roasted Cornish Game Hens
Yasmin Fahr
Roasted Cornish Game Hens

While many people might not be familiar with cornish game hens (aka young chickens), I actually grew up eating them. A lot of them. This particular dish is a riff on something my mother made that we referred to as "Chicken with Greens" because of the heavy dousing of oregano on top.

All in all, this dish is incredibly easy to make. I chose to use whole pearl onions and shallots instead of opting for fingerlings or other potatoes, but you can choose that route if you prefer. A less lazy cook than I would peel the onions, but I had just taken a kick-your-booty kind of class at the gym and wasn't sure how much longer I'd be able to stand up for. So, I simply rubbed them to remove any excess skin and placed them in the roasting pan as is (and they came out spectacularly).

I particularly love whole roasted onions and shallots (much like roasted garlic) because they completely break down and become ultra creamy and soft. You can also toss a garlic head in the pan as well if you'd like, just lop off the top and drizzle with some olive oil. 

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4
Servings
143
Calories Per Serving
Deliver Ingredients

Ingredients

  • cornish game hens, about 1 1/2 pounds each
  • 10  ounces  pearl onions, loose skin removed
  • 1 1/2  tablespoon  olive oil
  • Salt
  • 2  tablespoons  dried oregano, plus more to finish
  • 6-8  sprigs  thyme
  • shallots, loose skin removed

Directions

Preheat the oven to 400 degrees. Remove any excess skin from the birds, wash them, and then pat them dry.

Place the 2 birds and the onions in your roasting dish. Drizzle the oil over the birds and onions and coat evenly using your hands. Generously salt the birds, using your fingers to gently separate the skin from the breast meat to create a little pocket where you can place salt. Sprinkle a little salt on the onions and toss as well. Douse the oregano all over the birds and then place breast side up in the pan. Heavily sprinkle the top of each bird with more oregano.

Place a sprig of thyme and a shallot inside both birds (you can use a lemon or lemon wedge instead of a shallot if you wish). Place the third shallot in the pan alongside the onions (try to keep everything in an 1 layer so it cooks evenly.

Place in the oven until cooked through, about 1 hour. Discard the shallots inside the birds and serve with the remaining thyme. 

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
5g
21%
Carbohydrate, by difference
22g
17%
Protein
2g
4%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
47µg
52%
Calcium, Ca
127mg
13%
Choline, total
2mg
0%
Fiber, total dietary
5g
20%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
85mg
12%
Selenium, Se
1µg
2%
Sodium, Na
173mg
12%
Water
51g
2%

Cornish Game Hen Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Cornish Game Hen Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

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