📝 About This Recipe
This elegant dish captures the essence of rustic French countryside cooking, featuring succulent Cornish hens nestled atop a vibrant medley of seasonal root vegetables. The hens are basted in a fragrant garlic-herb butter, ensuring crispy, golden skin and exceptionally tender meat that melts in your mouth. Perfect for an intimate dinner party or a cozy Sunday roast, this all-in-one meal offers a sophisticated balance of savory herbs and the natural sweetness of roasted carrots and parsnips.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (about 1.25 lbs each, completely thawed and patted dry)
- 2 teaspoons Kosher Salt (divided)
- 1 teaspoon Black Pepper (freshly cracked)
Compound Herb Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (finely minced)
- 3 cloves Garlic (minced or pressed)
- 1 teaspoon Lemon Zest (from half a lemon)
Root Vegetable Bed
- 3 medium Carrots (peeled and cut into 2-inch chunks)
- 2 medium Parsnips (peeled and cut into 2-inch chunks)
- 6-8 small Red Potatoes (halved)
- 4 large Shallots (peeled and halved lengthwise)
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Chicken Stock (to keep the pan juices moist)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position the oven rack in the lower-middle position to ensure the hens brown evenly without burning the skin.
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2
In a small bowl, combine the softened butter, minced rosemary, thyme, garlic, lemon zest, and half a teaspoon of salt. Mash with a fork until a smooth paste forms.
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3
Prepare the hens by removing any giblets. Use paper towels to pat the skin extremely dry; moisture is the enemy of crispy skin.
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4
Gently loosen the skin over the breast of each hen using your fingers. Carefully slide about 1 tablespoon of the herb butter under the skin of each bird, spreading it evenly over the breast meat.
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5
Rub the remaining herb butter all over the outside of the hens. Generously season the exterior and the cavities with the remaining salt and cracked pepper.
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6
Tie the legs of the hens together with kitchen twine and tuck the wing tips under the body to ensure even cooking and a beautiful presentation.
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7
In a large roasting pan or a 12-inch cast-iron skillet, toss the carrots, parsnips, potatoes, and shallots with olive oil and a pinch of salt and pepper.
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8
Spread the vegetables into an even layer and pour the chicken stock into the bottom of the pan.
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9
Place the prepared hens directly on top of the bed of vegetables. This allows the flavorful juices and herb butter to drip down and glaze the roots as they roast.
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10
Roast in the preheated oven for 50 to 60 minutes. Halfway through, rotate the pan to ensure even browning.
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11
Check for doneness using an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone). It should register 165°F (74°C).
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12
Remove the pan from the oven. Transfer the hens to a warm platter and tent loosely with foil. Let them rest for 10 minutes to allow the juices to redistribute.
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13
If the vegetables aren't quite tender or browned enough, return the pan to the oven for the 10 minutes while the birds rest.
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14
Serve each hen whole or split in half lengthwise, surrounded by the roasted vegetables and drizzled with the savory pan juices.
💡 Chef's Tips
Always pat the hens dry with paper towels before applying butter to ensure the skin gets maximum crispiness. If the skin is browning too quickly before the meat is cooked, tent the hens loosely with a small piece of foil. Don't crowd the vegetables too much; they need space for the hot air to circulate so they roast rather than steam. For a flavor variation, try using sage and orange zest instead of rosemary and lemon during the winter months. Resting the meat is crucial; cutting into the hens too early will cause all those delicious juices to run out onto the plate.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chardonnay or a light-bodied Pinot Noir to complement the poultry. Serve with a side of crusty French baguette to soak up the herb-infused pan juices. A simple arugula salad with a light lemon vinaigrette provides a fresh contrast to the rich roasted flavors. Finish the plate with a sprig of fresh parsley or a squeeze of charred lemon for a bright pop of acidity.