I’ve been wanting to do a quick and easy dinner with roasted cornish hens for a loooonng time. So when I got my new Caraway dutch oven, I knew today was the day! These cornish hens literally cook themselves, and the cream sauce they cook in is the best for basting and makes a nice little gravy when it’s all plated at the end.
This recipe can be made the night before and roasted the day of, but you know me. I am a do-it-right-now kind-of girl. And it turned out perfectly.
A lot of people don’t cook with Cornish Hens. They cook with chicken. However, sometimes chicken can be expensive, too large, or just downright cumbersome. So Roasted Cornish Hens can be your new substitute for your weeknight meal. (Side note: these hens were $2.50 a piece at Walmart)
This is the Caraway Dutch Oven. I’m obsessed with Caraway because they are Non-Toxic using a mineral-based coating that won’t leak toxic materials into your food. They are eco-friendly and release up to 60% less CO2 when you cook with them vs. other brands. And they are Non-stick so they need less oil and butter and then easy-clean-up (which… duh!). And when I say easy-clean up – it seriously slides off the pan! Dinner has never been easier.
Trust me, you will love this Roasted Cornish Hen dinner recipe!Print
- 2 Cornish hens
- 3 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- Juice of 1 lime
- 1 lemon halved
- 4 tablespoons butter melted
- 1 pound of new potatoes, whole or sliced – your preference)
- 1 red onion, chopped
- For Garnish: Salt, pepper, and thyme
- Preheat the oven to 425°F.
- Take the Cornish Hens and rinse them underwater, pay dry and tie legs together with kitchen twine.
- In a large dutch oven over medium-high heat, whisk together the buttermilk, salt, cayenne pepper, garlic powder, cumin, garlic salt, and lime juice. Add potatoes and onions to the mixture and toss until covered.
- Take melted butter and rub on Cornish Hens and season generously with salt and pepper. Then, add Hens to the dutch oven and baste with the mixture until covered.
- Place in the middle rack of the oven. Roast the hens for 50 minutes to 1 hour; until the skin is bronzed and the internal temperature in the thickest part of the thigh is about 180°F.