One-Pan Roasted Cornish Hens with Vegetables

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 2

2 whole Cornish game hens (approx. 1.5 lbs each) Thawed if frozen, giblets removed
3 tbsp Olive oil Divided use
1 tsp Dried thyme
1 tsp Dried rosemary Crushed
4 cloves Garlic Minced
1 tsp Kosher salt
0.5 tsp Black pepper Freshly cracked
2 cups Carrots Peeled and chopped into 1-inch chunks
2 cups Bell peppers Red or yellow, seeded and chopped
1 large Yellow onion Cut into wedges
1 cup Chicken broth Low sodium preferred
1 whole Lemon Halved (optional for cavity)

Preheat your oven to 400°F (200°C).
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, thyme, rosemary, salt, and black pepper to create a rub.
Pat the Cornish hens completely dry with paper towels. This ensures the skin gets crispy.
Rub the herb mixture evenly over the hens, getting under the skin of the breast if possible. Stuff the cavity with a lemon half if desired.
In a large roasting pan, toss the carrots, bell peppers, and onion wedges with the remaining 1 tablespoon of olive oil and a pinch of salt.
Pour the chicken broth into the bottom of the roasting pan.
Place the seasoned hens on top of the vegetables.
Roast in the preheated oven for 50 to 60 minutes, or until the skin is golden brown and an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove from the oven and loosely tent with foil. Let the hens rest for 10 minutes before serving to lock in the juices.