Roast Cornish Hens
(from Lucianolinda’s recipe box)
part of 12 days of Christmas recipes-“three French hens”.
Source: Woman's Day mag.
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Turkey-games birds- main dsh
Ingredients
- 1 Tbsp. fennel seeds
- 1 Tbsp. coriander seeds
- 1 Tbsp. fresh thyme leaves
- 3 Tbsp. olive oil
- Kosher salt and pepper
- 3 1 1/2 to 1 3/4 Lb. Cornish Game hens,
- butterflied
- 2 pints grape tomatoes
- 6 cloves garlic, smashed
- 1/2 cup small olives
- 1 Tbsp. fresh rosemary
Directions
- Heat oven to 425 degrees. using a heavy pan, crush the fennel and coriander seeds; place them in a bowl. Add the thyme, 1 Tbsp. oil and 1/2 tsp. each salt and pepper and mix to combine.
- Place the hens on a large rimmed baking sheet and rub with the spice mixture. Arrange skin-side up and roast for 15 minutes.
- Meanwhile, in a large bowl, toss the tomatoes, garlic and olives with the rosemary, remaining 2 Tbsp. oil and 1/4 tsp. each salt and pepper.
- Scatter the tomato mixture around the hens and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165 degrees, about 15 minutes.