Recipes
Paprika-Lemon Cornish Hen with Roasted Carrots & Onion
Uses: Cornish hen, carrots, Spanish onion, lemon
Ingredients:
- 1/2 Cornish hen, or about 8 to 10 ounces cooked portion
- 1 medium carrot, cut into sticks
- 1/4 Spanish onion, cut into wedges
- 1 tablespoon lemon juice
- 1 teaspoon oil
Instructions:
- Heat the oven to 400°F. Pat the Cornish hen dry and rub with oil, paprika, garlic powder, oregano, black pepper, lemon juice, and a small amount of salt.
- Arrange the hen in a roasting pan with carrots and onion around it. Toss the vegetables with a little oil, pepper, and a small amount of salt.
- Roast until the vegetables are tender and the hen reaches at least 165°F in the thickest part of the breast and inner thigh without touching bone. A small 20-ounce hen commonly takes about 45 to 60 minutes, but use temperature rather than time alone.
- Let the hen rest for 5 to 10 minutes before cutting and serving.
Good for: A colorful roasted dinner with juicy poultry, sweet carrots, and bright lemon seasoning.
Optional: Serve with yellow rice or a cabbage salad.