Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Roasted Cornish Hens and Parsnips
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Roasted Cornish Hens and Parsnips
Actions
Roasted Cornish Hens and Parsnips
Created by Chef Dale MacKay
Ingredients
| Cornish Hens | ||
| 2 | Cornish hens | |
| ¼ | cup olive oil | |
| ½ | tsp salt | |
| ½ | tsp black pepper | |
| 1 | tsp garlic powder | |
| 1 | tsp onion powder | |
| 1 | tsp lemon zest | |
| Vegetables | ||
| 3 | cups peeled, 1-inch cubed parsnips | |
| 2 | cups 1-inch cubed onions | |
| 1½ | cups 1-inch cubed Granny Smith apples | |
| 1½ | tbsp CO-OP GOLD PURE Natural Honey | |
| 2 | tbsp olive oil | |
| 1 | tsp minced garlic | |
| 1 | tsp fresh thyme, chopped | |
| ½ | tsp salt | |
Directions
Prep Time: 15 minutes
Cook Time: 45 minutes + 15 minutes resting
Total Time: 1 hour, 15 minutes
Serves: 4
- Preheat oven to 375°F. Use paper towels to dry the hens. Fold the wings back behind themselves and tie the legs together with butcher string.
- Mix all other hen ingredients in a small bowl and then brush the mix over the hens’ skin.
- Toss all vegetable ingredients in a bowl and put in a roasting pan or casserole dish. Place the hens on top of the vegetables. Bake uncovered for 40–50 minutes or until hen reaches internal temperature of 180°F (82°C).
- Remove from oven and let rest for 15 minutes. Carve the birds by removing the breasts and legs, saving carcasses for making stock. Arrange the meat and vegetables on a platter to serve.
Discover more:
More Food