Mini Roast Chicken

Elevate your dinner table with this Mini Roast Chicken recipe, featuring a perfectly seasoned Cornish hen roasted to golden, juicy perfection. Ideal for an intimate meal for two, this dish combines robust flavors from fresh rosemary, thyme, and garlic, complemented by zesty lemon and a buttery crisp skin. Served atop a bed of caramelized potatoes, carrots, and onions, roasted alongside the chicken for a complete one-pan meal, this recipe effortlessly combines comfort and elegance. With just 20 minutes of prep time and an hour in the oven, this small yet mighty roast chicken is perfect for impressing guests or treating yourself to a gourmet-inspired home-cooked dinner.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 2

Ingredients

• 1 whole Cornish hen (mini chicken)
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh rosemary, finely chopped
• 1 tablespoon Fresh thyme, finely chopped
• 1 whole Lemon
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper, freshly ground
• 2 tablespoons Unsalted butter, softened
• 1 large Carrot, cut into chunks
• 2 medium Potato, cut into chunks
• 1 large Onion, quartered
• 0.5 cups Chicken broth

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the Cornish hen dry with paper towels, both inside and out.

Step 3

In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

Step 4

Cut the lemon in half. Squeeze the juice of half the lemon into the olive oil mixture and stir well.

Step 5

Rub the chicken all over with the prepared olive oil mixture, including under the skin if possible. Ensure the chicken is well coated.

Step 6

Stuff the cavity of the chicken with the other half of the lemon and some of the onion chunks.

Step 7

Place the carrot, potato, and remaining onion in a roasting pan. Drizzle with a bit of olive oil and sprinkle with a pinch of salt and pepper.

Step 8

Place the chicken on top of the vegetables, breast-side up.

Step 9

Rub the softened butter over the chicken skin for extra crispiness and flavor.

Step 10

Pour the chicken broth into the bottom of the roasting pan.

Step 11

Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced.

Step 12

Let the chicken rest for 10 minutes before carving.

Step 13

Serve the mini roast chicken alongside the roasted vegetables and enjoy!

Nutrition Facts

Serving size	1275.5 grams (1275.5g)

Amount per serving	% Daily Value*
Calories	1886

Total Fat 126.90g	163%
Saturated Fat 40.00g	200%
Polyunsaturated Fat 2.70g
Cholesterol 462mg	154%
Sodium 3070mg	133%
Total Carbohydrate 83.10g	30%
Dietary Fiber 11.90g	43%
Total Sugars 14.20g
Protein 106.50g	213%

Vitamin D 25IU	125%
Calcium 211mg	16%
Iron 10mg	56%
Potassium 2967mg	63%

*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: 60.1%

Protein: 22.4%

Carbs: 17.5%