Recipe courtesy of Tia Mowry
Episode: Girls' Night
Print
Total:
1 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 Cornish hens
  • 1 stick (8 tablespoons) unsalted butter, softened 
  • Kosher salt and freshly ground black pepper 
  • 2 lemons, halved 
  • 1 yellow onion, quartered 
  • 2 heads garlic, halved 
  • 12 sprigs fresh thyme 
  • 8 carrots, peeled and cut into 1/2-inch pieces 
  • 4 potatoes, peeled and cut into 1/2-inch pieces 
  • 1 1/2 cups chicken broth 

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside.

Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour.

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