Fresh, cage- free Cornish hens over a bed of red potatoes waiting patiently for the roast. It was a smash hit at the table and even though these hens were just one pound each, consuming our own personal bird made this meal feel like a button- poppin’ holiday feast!
The recipe for this dish was simple: tons of love and fresh flavor! This sumptuous meal boasts of fun, home and most especially, comfort. With ingredients found readily available in your kitchen and just about any market; a cook of any level can successfully execute this recipe.
- 1lb fresh cage- free hens
- 4 cloves of minced garlic
- 4 tbsp. of olive oil (for basting and potatoes)
- 1 cup of dry white wine
- Salt and pepper to taste
- 2 tbsp of crushed red pepper
- 2 tbsp of fresh minced thyme (for hens and pototoes)
- 1 lemon, cut into wedges (one wedge for the cavity of each bird) Use the rest to squeeze over entire baking pan before being inserted into the oven.
- 4 medium sized red potatoes, cubed
Pre- heat the oven to 425 degrees. Meanwhile, prepare the birds by rinsing them in cool water and then patting dry. Add salt & pepper to taste on the entire inside of each cavity. Take the minced garlic and massage evenly just underneath the skin. Baste with olive oil, add salt & pepper, crushed red pepper, and fresh or dried thyme. In a searing hot skillet, gently brown the hen on all sides, about one minute per side. Remove from heat. Cut one lemon into wedges and place a wedge inside the cavity of each hen. Cube the red potatoes, add olive oil, salt, pepper, cup of white wine, combine ingredients and spread them out on the bottom of baking tray, then place hens on top of the potatoes. Roast uncovered for 5 minutes, then tent with aluminum foil and lower the temperature to 350 degrees. Roast for 25 minutes. Baste hens with pan juices every 10 minutes. Allow hens 10 minutes of rest time before serving
My eyes would close with each bite, and it was heavenly. This was a truly happy meal.