These Cornish Hens are the ultimate comfort meal, perfect for a Sunday dinner or weeknight delight. I promise this will please every mouth around the table. The crispy chicken, mixed with the tender and buttery vegetables are a perfect combination. Give this meal a try - it will not disappoint!
Ingredients
2 Cornish Hens
3 Tbsp Butter or Ghee
2 Cups Diced Sweet Potatoes
2 Cups Brussels Sprouts, Halved
1 Lemon
Poultry Fresh Herb Mix (Rosemary, Thyme, Sage)
1 Tsp Paprika
1 Tsp Cumin
1 Tbsp Italian Seasoning
*I recommend marinating the hens overnight with any lemon based marinade and sea salt!
Instructions
Preheat the oven to 425 degrees.
Melt 3 tablespoons of butter/ghee and then mix spices together in a separate bowl (paprika, cumin, pepper, salt, Italian seasoning and salt ).
Pat the hens dry with paper towels. Season the inside of the hens with half of the spice mixture and insert half of a lemon and sprigs of the poultry herbs (save half to put on the top) in the chicken. Brush the hens with half of the melted butter and season generously with the remaining spice mixture. Place in a Dutch Oven. Toss the diced sweet potatoes and brussels sprouts with the remaining butter and season with salt and pepper; surround the hens with the sweet potatoes and brussels. Add the remaining sprigs of herbs on top of the potatoes.
Place the hens in the middle rack of the oven and roast, uncovered for 1 hour, until the skin is crispy and the temperature reaches 180 degrees on a meat thermometer. If you would like it a little darker on the top, feel free to turn on the broiler for a few minutes but watch carefully!
Take out of the oven and ENJOY!