Ingredients

The following ingredients have 4 Servings
  • 2 Cornish Hens ((thawed) about 2 pounds each)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons Italian seasoning
  • 1¾ teaspoons kosher salt ((or add more according to your liking))
  • 1½ teaspoons paprika powder
  • black pepper ((to taste))
  • 2 lemon wedges
  • a whole head of garlic ((halved))
  • 6 rosemary sprigs ((divided))
  • kosher salt and pepper
  • 1 pound small potatoes ((washed, scrubbed, and halved))
  • 3-4 carrots ((peeled and chopped into large chunks, 2-inch lenghts))
  • 1 large yellow onion ((chopped into large chunks))
  • 1½ tablespoons olive oil
  • salt and pepper ((to taste))
  • ½ cup dry white wine ((such as Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay))

Instruction

  • Preheat the oven to 450°F.
  • Pat the cornish hen dry (including cavity) with paper towels.
  • In a small bowl, combine all dry rub seasoning mixture ingredients. Rub seasoning mixture over both sides and underneat the skin of the hen.
  • Season the cavity of the hen with salt and pepper then stuff with one lemon wedge, head of garlic halved, and 3 rosemary sprigs.
  • Tuck wing tips under the back of the hen; tie ends of legs together with twine.
  • Put the chopped vegetables in a large roasting pan, then drizzle with oil. Season with additional salt and pepper to taste then pour in the dry white wine.
  • Put the hens, breast side up, directly on top of vegetables. Make sure the hens are not touching the wine! Brush the hens on both sides with oil.
  • Roast the hens and vegetables, uncovered, for about 50-60 minutes (depending on the size) or until the internal temperature reaches 165°F and the vegetables are tender. Rotating the pan halfway through roasting.