Cornish Hens
INGREDIENTS
- 3 Cornish hens of similar size
- 1 14 oz can of Reese Quartered Artichoke Hearts (drained)
- 8 small new potatoes (halved)
- ½ medium white onion (roughly chopped)
- 2 large carrots (roughly chopped)
- 2 stalks of celery (roughly chopped)
- 4-5 bundles of fresh sage
- 5 stems of fresh rosemary
- 5 stems of fresh tarragon
- 1 large lemon (halved)
- Oil
- Salt & pepper to taste
DESCRIPTION
Indulge in a flavorful and elegant meal with these herb-roasted Cornish hens, perfect for a cozy family dinner or a special gathering. Tender Cornish hens are seasoned and surrounded by a medley of artichoke hearts, new potatoes, carrots, and celery, creating a colorful, rustic presentation. Fresh bundles of sage, rosemary, and tarragon infuse the dish with aromatic depth, while a squeeze of lemon brightens up the flavors. Roasted in a single skillet, this easy yet impressive recipe lets the herbs and vegetables soak up the savory juices from the hens, resulting in a perfectly balanced, hearty meal. Serve with the tender roasted vegetables and garnish with fresh herbs for an added touch of vibrance.
DIRECTIONS
- Preheat oven to 400°.
- Add your hens to a large oven safe skillet or pan.
- Add the Quartered Artichoke Hearts, potatoes, onion, carrots, celery, and herbs around the hens.
- Squeeze half the lemon on the hens evenly. Cut the other half into wedges and add to the top of the hens.
- Drizzle the hens and vegetables with oil and salt and pepper to taste.
- Cook for 50-60 minutes or until internal temperature of the hens reaches 165°f. Cover with aluminum foil for 10 minutes after removing from oven.
- Serve with cooked vegetable and more fresh chopped herbs.