Best Paprika Roasted Cornish Hens And Vegetables Recipes

ROASTED CORNISH HEN

Roasted Cornish Hen image

Easy Roasted Cornish Hen, the perfect one-pot meal for any weeknight or holiday dinner! This recipe made the Cornish hen tasty and juicy! It's the most flavorful, comforting, and crowd-pleasing dish that everyone will love!

Provided by Rika

Number Of Ingredients 18

Ingredients

2 Cornish Hens ((thawed) about 2 pounds each)
2 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1¾ tsp kosher salt ((or add more according to your liking))
1½ tsp 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 tbsp olive oil
salt and pepper ((to taste))
½ cup dry white wine ((such as Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay))

Steps:

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.

Nutrition Facts : Calories 721 kcal, Carbohydrate 32 g, Protein 42 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 227 mg, Sodium 1223 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

PAPRIKA-ROASTED CORNISH HENS AND VEGETABLES

Paprika-Roasted Cornish Hens and Vegetables image

Categories Potato Poultry Vegetable Roast Christmas Root Vegetable Winter Gourmet

Yield Serves 6

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
1 1/2 tablespoons sweet paprika (preferably Hungarian)
1/2 teaspoon cayenne, or to taste
2 1/2 teaspoons salt
3 (1 1/2-pounds) Cornish hens
3 red bell peppers, cut into 1-inch-wide strips
3 large carrots, cut diagonally into 3/4-inch pieces
6 shallots, halved
1 medium celery root (sometimes called celeriac), peeled and cut into 1-inch pieces
1 large boiling potato, peeled and cut into 1-inch pieces
1 tablespoon caraway seeds
2 tablespoons chopped fresh flat-leaf parsley
1 cup sour cream
3 tablespoons water

Steps:

Preheat oven to 475°F. Heat a 17- by 11 1/2- by 2-inch flameproof roasting pan in upper third of oven 10 minutes.
Stir together oil, paprika, cayenne, and salt in a large bowl. Rinse hens and pat dry. Remove any excess fat from opening of cavities and season cavities with salt and pepper. Tie drumsticks together if desired. Brush some of spice oil over hens. Toss vegetables and caraway seeds in remaining spice oil to coat and transfer to hot roasting pan. Roast vegetables, uncovered, 25 minutes. Stir vegetables and arrange hens, breast sides up, on top. Roast 40 minutes, then baste hens with pan juices and roast 20 minutes more, or until a thermometer inserted in fleshy part of thigh registers 170°F. Pour any juices from inside hens into pan.
Transfer hens to a cutting board and halve each lengthwise along backbone. Transfer vegetables with a slotted spoon to a platter. Sprinkle parsley over vegetables and top with hen pieces. Skim fat from pan juices and pour over hens. Stir together sour cream and water and serve on the side.

MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES

Morrocan-Style Roast Cornish Hens with Vegetables image

Categories Chicken Poultry Vegetable Roast Dinner Spice Bell Pepper Turnip Butternut Squash Fall Winter Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Ingredients

1 teaspoon caraway seeds
1 1/2 tablespoons salt
4 garlic cloves
1/4 cup mild honey
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1 teaspoon black pepper
2 large zucchini (1 1/4 lb total), halved lengthwise and cut into 1 1/2-inch pieces
2 medium turnips (1/2 lb total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
2 red bell peppers, quartered and cut into 1 1/2-inch pieces
1 1/2 lb butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-oz) can whole tomatoes, drained and chopped
1/2 cup chicken broth
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
6 tablespoons chopped mixed fresh parsley, cilantro, and mint
Accompaniment: couscous

Steps:

Preheat oven to 425°F.
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.