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Paprika Roasted Cornish Hen with Vegetables (carrots and sweet potatoes) - a delicious way to prepare cornish hen. Great recipe for the Fall season, Thanksgiving and Christmas.
If you're craving a simple comfort dish, try this roasted paprika 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 the flavorful juice - made with white wine, chicken stock, spices, and hen juices. Pour this juice over a simple side dish, such as rice or quinoa. You can also reduce these juices into a delicious thickened sauce.
Roasted carrots, sweet potatoes, and onions complement paprika roasted Cornish hens perfectly. 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.
OTHER HOLIDAY MAIN COURSES:
Do you want to try something different for Thanksgiving or Christmas? Check out these 2 recipes:
- Roast Duck - an ultimate Thanksgiving or Christmas or New Year's Eve main course! This Roast Whole Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.
- Roasted Turkey Breast (Boneless) with Garlic Herb Butter - this is a rolled turkey breast recipe and is a great alternative when you don't feel like cooking the entire turkey.
Holiday side dishes:
- Roasted Butternut Squash Salad with Brussels Sprouts, Pecans, and Cranberries - colorful Thanksgiving salad with lots of veggies and nuts!
- Creamy and Crunchy Salad with Peas, Bacon, and Pecans - easy and beautiful side dish for Thanksgiving!
- Dijon Mustard Brussels Sprouts with Bacon, Apples, and Gorgonzola cheese - Brussels sprouts smothered in heavy cream and mustard with bacon, apples, Gorgonzola cheese and nutmeg. Cooked on stove top.
Roasted Cornish Hen and Vegetables
Ingredients
- 6 cloves garlic , minced
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ¼ cup chicken stock
- 1 teaspoon salt , or more
- 2 Cornish game hens , rinsed, patted dry
- 3 carrots , peeled and sliced into ½-inch-thick slices
- 1 onion , peeled and sliced
- 1 sweet potato , peeled and sliced into thin stripes
- ½ cup chicken stock
- ½ cup white wine
- salt and pepper to taste
Instructions
- Preheat oven to 425 degree Fahrenheit.
- Rub the insides of Cornish hens with salt and pepper and 3 minced garlic cloves.
- In a bowl, combine 2 tablespoons olive oil, paprika, chili powder, cumin, remaining minced garlic, ¼ cup chicken stock and stir well to combine. Use ⅔ of this mixture to rub all over the outside of Cornish hens. Sprinkle the desired amount of salt over the outside of the hens. Sprinkle a very small amount of additional paprika over the hens (for color).
- Toss carrots, onions, and sweet potatoes in the remaining ⅓ of the mixture to coat. Sprinkle with salt and pepper.
- Transfer vegetables to the large roasting pan. Place hens breast sides up on top of vegetables. Add a little bit of chicken stock on the bottom of the pan to prevent vegetables from burning.
- Roast Cornish hens at 425 Fahrenheit for 30-35 minutes. Reduce heat to 350 Fahrenheit. Combine ½ cup of chicken stop and ½ cup of white wine and pour the mixture over the hens and into the bottom of the roasting pan. Continue roasting at 350 degrees F for 15-20 more minutes, basting hens with pan juices, until hen juices run clear.
- Transfer hens and vegetables to a platter. Make sure to pour juices from the hen cavities into a roasting pan. Cover hens with foil. Transfer the sauce from the roasting pan into a smaller saucepan and boil it down a little bit to thicken, if desired. You can also dissolve a little bit of cornstarch in water and add it to the boiling sauce to thicken it. After hens sit under the foil, pour juices from rested hens back into the sauce you just made. If desired, add more chicken stock to the thickened sauce.
- Serve Cornish hens whole or cut in half.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Wow! I made this for New Year day’s dinner! Came out absolutely delicious. They looked gorgeous and tasted great. I made crab Mac and cheese and sweet potato casserole to go with it! I will be looking for more recipes on your website! Thank you and a Advance Happy New Year.
Made this for my family. Easy to follow recipe and there was next to no conversation at the table as everyone was too busy eating! Great recipe. Definitely a keeper!! Thanks!!
Thank you! I am so glad your family has enjoyed it! 🙂
White wine? Sweet ok?
I would not use sweet wine. Use dry white wine.
Wow! I made this for New Year day's dinner! Came out absolutely delicious. They looked gorgeous and tasted great. I made crab Mac and cheese and sweet potato casserole to go with it! I will be looking for more recipes on your website! Thank you and a Happy New Year.
Lyla, thank you! I am so glad you liked it!
in step six when you explain to mix 1/2 cup of stock with 1/2 cup of wine. Do we use the stock juices from the bottom of the pan or additional stock from the can?
I'm thinking of doing this for Thanksgiving. Did you follow this same recipe when you did the same?
They are in the oven right now and smell great. I am also making couscous with it.
Christina, you're making me hungry! I am starting to smell cornish hen too! 🙂 Couscous sounds wonderful!
This looks super delicious! 🙂
Yum! I love cornish hens.
Such gorgeous photos! I'm ready to run to the store to purchase the ingredients for our dinner! A voluptuous recipe!
There he is...all in his roasting glory! Absolutely delicious! 🙂 ela
My mouth is watering for your roasted hen and veggies and it's not even 10:30A yet! It looks succulent and easy! Love!
wow this is a perfectly roasted bird. Totally drool-worthy!
WOW - Your cornish hens and veggies look so delish! And that sauce...amazingly mouthwatering!
Julia!! Yum! I love cornish hens. You are right they are so versatile, so easy to make and so darn delicious! Pinning.