Hens in the Garden

Elevate your next family dinner with "Hens in the Garden," a rustic yet elegant dish that combines the rich flavors of succulent Cornish hens with a vibrant medley of oven-roasted vegetables. Perfectly seasoned with a zesty lemon and herb rub featuring fresh rosemary and thyme, these tender hens are roasted to golden perfection alongside a colorful array of carrots, baby potatoes, green beans, and cherry tomatoes. A splash of chicken broth keeps everything moist and flavorful, while the easy one-pan method simplifies cleanup. Whether you’re hosting a special occasion or craving a comforting, wholesome meal, this recipe delivers both visual appeal and mouthwatering flavor. Ready in just over an hour and serving four, "Hens in the Garden" is your go-to for effortless elegance and hearty satisfaction.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole Cornish hens
• 3 tablespoons Olive oil
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 1 whole Lemon
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 whole Carrots
• 500 grams Baby potatoes
• 300 grams Green beans
• 200 grams Cherry tomatoes
• 1 cup Chicken broth

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Rinse the Cornish hens under cold water and pat them dry with paper towels.

Step 3

In a small bowl, mix 3 tablespoons of olive oil with 2 teaspoons of salt, 1 teaspoon of black pepper, and the zest of one lemon.

Step 4

Rub the seasoned olive oil mixture generously over the hens, making sure to coat all sides evenly.

Step 5

Stuff each hen with 2 cloves of smashed garlic, 1 sprig of rosemary, 2 sprigs of thyme, and half a lemon.

Step 6

Place the hens in a large roasting pan, breast side up, and set aside.

Step 7

Peel and slice the carrots into chunks, halve the baby potatoes, and trim the ends off the green beans.

Step 8

Arrange the carrots, potatoes, green beans, and cherry tomatoes around the hens in the roasting pan.

Step 9

Pour 1 cup of chicken broth into the pan to keep the vegetables moist while cooking.

Step 10

Roast in the preheated oven for 45-50 minutes, basting the hens and stirring the vegetables every 15 minutes. The hens are done when the internal temperature at the thickest part of the thigh reaches 165°F (74°C).

Step 11

Take the pan out of the oven and let the hens rest for 10 minutes before carving.

Step 12

Serve the carved hens alongside the roasted vegetables and drizzle with any pan juices for extra flavor.

Nutrition Facts

Serving size	2555.3 grams (2555.3g)

Amount per serving	% Daily Value*
Calories	3019

Total Fat 163.90g	210%
Saturated Fat 41.80g	209%
Polyunsaturated Fat 4.60g
Cholesterol 750mg	250%
Sodium 6528mg	284%
Total Carbohydrate 147.40g	54%
Dietary Fiber 25.80g	92%
Total Sugars 29.70g
Protein 244.40g	489%

Vitamin D 0IU	0%
Calcium 505mg	39%
Iron 23mg	127%
Potassium 6193mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 32.1%

Carbs: 19.4%