Ingredients
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4 Cornish hens, thawed, rinsed and patted dry
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sprinkle insides and out with: dried thyme, italian seasoning, pepper, Goya All-Purpose Seasoning, and garlic powder to taste
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8 Tbl. (1 stick) Minerva Dairy Smoked Butter
For Vegetables:
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4 - 5 red or russet potatoes, unpeeled and cut into small chunks
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1 (6 oz.) bag baby carrots
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2 large ribs celery, sliced
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1 sweet onion, chopped
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1 tsp. thyme
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1/2 tsp. italian seasoning
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1/4 tsp. pepper
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1/4 tsp. Goya Adobo All-Purpose Seasoning
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1/2 tsp. garlic powder, more if desired
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2 cups chicken broth
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4 Tbl. Minerva Dairy Smoked Butter, cut up into small pieces
Instructions
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.
