Roasted Cornish Hens
Course: Main Dish
Cuisine: American
Keyword: cornish game hen, cornish hen
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 4
Calories: 242kcal
Author: Malinda Linnebur
Roasted Cornish Hens or otherwise called "game hens" are small birds perfect for impressing guests. They are smaller in size making them a great choice for smaller gatherings. Coated in savory seasonings and roasted on top of potatoes for a meal fit for a king!
Print Recipe
- ½ tablespoon season salt
- 1 teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ⅛ teaspoon cayenne pepper (or more to taste)
- 2 pounds (905g) potatoes (yukon gold or russets)
- 2 tablespoons olive oil
- 2 (1.5lb)(680g) cornish hens
Preheat oven to 425°F. Combine the salt, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl; set aside.
Wash potatoes and pat dry. Cut into 1" cubes and place in a 12" cast iron skillet or 9x13 baking pan. Toss with 1 tablespoon of oil and sprinkle with 1 teaspoon of reserved salt mixture.
Pat the cornish hens dry. Brush hens with remaining oil coating entire surface. Sprinkle with remaining salt mixture. Place on top of the potatoes. Bake for 50-60 minutes or until a meat thermometer inserted into the thickest part of the breast reads 165°F. Let rest 10 minutes before cutting.
- TO SERVE: Cut each bird in half and serve.
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 242kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 887mg | Potassium: 979mg | Fiber: 5g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 45mg | Calcium: 31mg | Iron: 2mg