There’s just something so different and delicious about a roasted Cornish Hen compared to a regular roasted chicken.
Now, don’t get me wrong, a roasted chicken done the right way can be moist and tasty, but a Cornish Hen just has a little bit more to offer… even though it’s less in size! I like to think of them as little birds with BIG flavor!
They’re perfect for a warm and tasty winter dinner. And my kids love them – they’re chickens that are just their size!
Cornish Hens. Delicious. Plump. Juicy. Little birds that are simply delectable.
Oven Roasted Cornish Hen
- 2 Cornish Hens
- 2 Medium sized potatoes, sliced on a bias
- 1 Carrot, quartered
- A handful of mushrooms
- Dried thyme
- Poultry seasoning
- Salt & pepper to taste
- A drizzle of olive oil
Place sliced potatoes on an oven-proof dish that’s been sprayed with non-stick spray. Arrange in one layer.
Place Cornish Hens on top and put carrot and mushrooms inside. Drizzle olive oil over both birds and potatoes. Sprinkle thyme, salt & pepper, poultry seasoning on top.
Put in a 400 degree oven covered for 1 hour. Uncover for last 30 minutes to allow the hen to turn golden brown.
Mushroom Wild Rice
- 1 Cup wild rice
- ½ Cup long grain white rice
- 4-5 Mushrooms, chopped fine
- 1 Shallot, diced fine (small onion will do)
- 3 Tablespoons butter
- 2 Cups chicken stock
- 1 Cup water
Sauté mushrooms and shallot in the butter in a medium sized sauté pan. Add rice and combine thoroughly. Add all liquid. Bring to a boil and then cover and reduce the heat down to a simmer and cook for 30 minutes on low.