Cornish Game Hens: Perfect for One or Two Bites

By Lori Powell

While shopping in the grocery store the other day, I came across Cornish game hens. I have not roasted or even tasted the little guys in a couple of years. Not sure why not…they are a perfect protein solution as a quick dinner for one or two.

In a short period of time you have a crispy, tasty bird for dinner alone or with company that requires no heavy lifting in and out of the oven. In celebration of spring I’ve paired the hen with baby carrots roasted whole, alongside the bird. You could use regular slim carrots halved lengthwise.  Enjoy a little taste of Spring!
 
Roasted Cornish Game Hens with Baby Carrots
Serves 1 or 2

1 (1 lb) Cornish game hen
2 tablespoons olive oil
½ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 lemon, quartered
6 ounces baby carrots, trimmed if necessary
3 tablespoons chopped fresh dill

• Preheat oven to 400F. Rub hen with 1 tablespoon of the oil; place in a foil-lined, small shallow baking pan. Sprinkle evenly with cumin and half of the salt and pepper. Fill cavity with lemon.
• Toss carrots with remaining 1 tablespoon oil and remaining half of salt and pepper. Arrange alongside the bird in a single layer.
• Roast in middle of oven until cooked through, about 45 minutes.
• Let bird rest for 5 minutes before carving. Sprinkle carrots and bird with dill and serve with pan juices.

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