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–+ servings
2 Game Hens on a plate with vegetables
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5 from 11 votes

Cornish Game Hens with Root Vegetables

This one-dish Cornish Game Hens with Root Vegetables recipe is easy to follow and long on warm flavors.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 664kcal
Author: Jayne Harter - The Art of Food and Wine

Ingredients

  • 1 cup rainbow carrots, cut into 2" thick rounds
  • 1 cups  potatoes, cut into 2" pieces
  • 1 medium parsnip, peeled, cut into 2" pieces
  • 1 medium turnip peeled, cut into 2" pieces (about 2 cups)
  • 1 medium red onion, cut into 2" pieces
  • 3 Tbsp olive oil, divided
  • 1 Tbsp balsamic vinegar
  • 5 cloves garlic, divided 3 whole, 2 minced
  • 2  stems fresh rosemary
  • 1  tsp sea salt, divided
  • 1  tsp freshly ground pepper, divided
  • 2 Cornish Game Hens (about 1.5-2 pounds each)
  • 1 Tbsp fresh rosemary needles, removed from stem finely chopped
  • 1 Tbsp sage leaves finely chopped

Instructions

  • Preheat oven to 400°F

Prepare Vegetables:

  • In a large bowl, mix 1 Tablespoon of the olive oil and 2 teaspoons of balsamic vinegar together.
  • Add carrots, potatoes, parsnips, turnips, onion, 3 whole cloves garlic. Mix well to coat with the olive oil balsamic mixture. Salt and pepper lightly with 1 tsp salt and 1 tsp pepper.
  • Spread vegetables in one layer into a 9 x 13 x 2 baking dish. 
    Roast for 45 minutes.

Prepare Game Hens:

  • Combine 2 Tablespoons olive oil, 2 cloves minced garlic, chopped rosemary, chopped sage remaining salt and pepper in a medium bowl.
  • Coat the whole exterior of the game hens. Add one sprig of rosemary on top of game hens.
    Tuck wings under birds. Tie drumstick together with 100% cotton string.
  • Reduce oven heat to 375° F
  • Add game hens on top of the vegetables.
  • Cook uncovered for 1 hour.
    Continue cooking about 15 more minutes, or until hens are cooked to an internal temperature of 180°F when a thermometer is inserted into the thigh, and skin is well browned, and juices run clear.
  • Let rest 10 minutes, cut each hen in half lengthwise, and serve next to roasted vegetables.

Nutrition

Calories: 664kcal | Carbohydrates: 28g | Protein: 42g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Cholesterol: 227mg | Sodium: 772mg | Potassium: 1166mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5623IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 3mg