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Roasted Cornish Hens with Carrots

Ingredients
  • 6 medium potatoes, quartered
  • 6 medium carrots, cut in half lengthwise and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 Cup Bistro Blends Roasted Garlic Chardonnay
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary, crushed
  • 1-1/2 teaspoons garlic salt
  • 6 Cornish game hens (20 to 24 ounces each)
  • 1 tablespoon Bistro Blends Olive Oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Steps
  • Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a shallow roasting pan and marinate for 2-3 hours.
  • Sprinkle with salt and pepper. Tie legs together. Place, breast side up, over vegetables.
  • Bake, uncovered, 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables. To Finish, Drizzle with Bistro Blends Truffle Oil.
Nutritional Facts
1 Cornish hen with 1-1/2 cup vegetables equals 1,164 calories, 77 g fat (27 g saturated fat), 404 mg cholesterol, 1,268 mg sodium, 49 g carbohydrate, 6 g fiber, 68 g protein.

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