This One Pan Smoked Butter Roast Cornish Hen Dinner is so sumptuous and impressive, you’ll want to serve this to company! I mean, who doesn’t love to have their very own little roasted “chicken”?!
It’s all conveniently baked in one pan, extremely easy to toss together, literally, and is a no-fret, no-skill easy meal that the family will enjoy, too!
And this recipe doesn’t require any special ingredients, either. You should already have everything you need but the hens! And those you can find in the frozen food aisle at about any grocery store.
You can buy them in packages of one or two, also, which makes it super convenient to buy exactly how many you need!
So, all you do is cut up your potatoes, celery, and onions, and toss them into a cast iron skillet along with some baby carrots.
You can certainly swap out some of the veggies for ones that you prefer, too, such as zucchini, turnips, or fresh green beans for a few examples. But we really like the traditional vegetable combo when enjoying roast poultry of any kind.
Then just evenly sprinkle them with herbs and seasonings and give them a nice toss to mix.
Lastly, just drizzle some chicken broth over them, dot the top with some smoked butter, and part one is done! I know! Easy, right?
Now for the hen part! Season the insides with a little salt and pepper, tuck the wings under and tie the legs, season the bottoms, and nestle them right on top of the vegetables.
Then season the tops with herbs and spices and pop them into the oven!
You’ll want to baste them with butter often while they bake, and one of the best butters I’ve found is Minerva Dairy Real Amish Butter! Absolutely wonderful flavor!!
And for this, I took it a step higher and used their Maple Wood Smoked Butter. Incredible! (*And not artificially flavored, either!)
Once your hens are done, after about 1 hour, remove the pan and take out the hens to rest. Tent them with foil and let them sit for 15 minutes.
Give the veggies a nice stir, and immediately pop them back into the oven while the hens rest and their juices settle down.
Just look at how gorgeous they are! Slightly crispy, flavorful skin, and tender and juicy on the inside!!
And the veggies? Honestly, not kidding, to die for as simple as they may sound!
I went ahead and roasted four of them so that we could have them again the next day, but a half to one hen per person is the rule of thumb to go by.
Serve up the vegetables with a slotted spoon, adding a little broth over the top, and place your hens next to them and dinner is done!
Serve this One Pan Smoked Butter Roast Cornish Hen Dinner with some warm, crusty rolls, and this truly is a delicious, uncomplicated and easy to serve meal for your family and friends!
Hope you all enjoy, and have a wonderful weekend!
- 4 Cornish hens, thawed, rinsed and patted dry
- sprinkle insides and out with: dried thyme, italian seasoning, pepper, Goya All-Purpose Seasoning, and garlic powder to taste
- 8 Tbl. (1 stick) Minerva Dairy Smoked Butter
- For Vegetables:
- 4 - 5 red or russet potatoes, unpeeled and cut into small chunks
- 1 (6 oz.) bag baby carrots
- 2 large ribs celery, sliced
- 1 sweet onion, chopped
- 1 tsp. thyme
- ½ tsp. italian seasoning
- ¼ tsp. pepper
- ¼ tsp. Goya Adobo All-Purpose Seasoning
- ½ tsp. garlic powder, more if desired
- 2 cups chicken broth
- 4 Tbl. Minerva Dairy Smoked Butter, cut up into small pieces
- Preheat oven to 350º.
- To bottom of 10" - 12" cast iron pan, add potatoes, carrots, celery, and onions. Toss to mix. Evenly sprinkle the seasonings over veggies, stir until all are seasoned. Drizzle chicken broth over veggies. Dot with smoked butter.
- Rinse, pat dry, and season Cornish hens on the inside. Tuck wings under and tie legs. Season bottoms and place hens on top of veggies. Season tops.
- Bake in preheated oven for 1 hour, basting hens and veggies with melted smoked butter 4 - 5 times.
- Remove hens to rest, tenting to keep warm.
- Stir veggies, and immediately pop vegetables back into oven, and bake 15 minutes longer until nice and tender. (Snip string from hen legs while veggies are finishing.)
- Serve hens with vegetables (removed with a slotted spoon), and some warm, crusty rolls.