Cornish Hen with Roasted Vegetables

A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two.

–

Save & Share

Servings 2

false

( 47 ) Ratings

47 Ratings

5 Stars 15%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

83aeba3c-85d8-4e0b-bb6b-cf4de173966c

ingredients 7
Prep Time 15 min
Total Time 1 hr 15 min

Ingredients

1: fresh or frozen Rock Cornish hen (24 oz), thawed

3/4: cup ready-to-eat baby-cut carrots

2: tablespoons apple jelly

1: tablespoon butter or margarine

1/4: teaspoon salt

1/4: teaspoon dried marjoram leaves

3/4: cup Green Giant® SELECT® frozen sugar snap peas

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12x8-inch (2-quart) glass baking dish. Arrange carrots around hen.
2 In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.
3 Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.

EXPERT TIPS

toggle

Expert Tips

Cut each hen in half along backbone from tail to neck, using kitchen scissors.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 350),

% Daily Value

Total Fat: 39g; 39%
(Saturated Fat 13g, 13% Trans Fat 1g 1% ),
Cholesterol: 255mg; 255%;
Sodium: 490mg; 490%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 3g 3% Sugars 13g 13% ),
Protein: 43g; 43%

% Daily Value*:

Vitamin A: 130%;
Vitamin C: 25%;
Calcium: 6%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

MrsH226

report Posted Jan. 11, 2012 2:00 AM

Love, Love, Love this recipe! I don't do the veggies bc no one will eat them. Made it with the grape jelly instead of apple.

bunky07

report Posted Apr. 16, 2011 5:31 PM

I loved it the first time, so I made it again but used regular chicken breasts and Italian seasoning. It was great!

camulford

report Posted Feb. 23, 2011 11:36 AM

its easy tasty and not alot of ingredients required!

bfhsjavid

report Posted Feb. 13, 2011 9:09 PM

sub blackberry jelly delicious!!!

sdharbaugh

report Posted Dec. 10, 2010 10:01 AM

My husband and I LOVE this recipe! I opted to cook the veggies in a separate baking dish because I didn't like them as much when cooked with the hens. I still put the apple glaze on them, though. DELICIOUS!