If you’re craving a simple comfort dish, try this roasted Cornish hen with root vegetables (carrots, sweet potatoes) and onions. It’s delicious and full of flavor: Cornish hens are usually easy to handle and come out great no matter what. The recipe is simple, which is perfect for weeknight dinners after a busy workday. Whole Cornish hens look beautiful on serving plates – which makes this recipe a great choice for special occasions, too! I’ve cooked them for Thanksgiving and Christmas before.
The birds in this recipe come out juicy, moist, with flavorful juices (made with white wine, chicken stock, spices, and hen juices) that can be used as-is over some simple side dish (such as to be poured over rice, quinoa, etc.) or to be reduced into a delicious thickened sauce. Roasted carrots, sweet potatoes, and onions complement the hens perfectly, and you can also serve these hens alongside a rice pilaf, quinoa, couscous, or you can cook some mushrooms in the hen juices. The recipe can be easily halved: you don’t have to buy 4 hens if you can get away with 2, right? I actually prefer to just make 2 hens: my husband and I usually share one, and the second one can be used the next day.