Herbes De Provence Cornish Hens Recipe
Step into a world where the charm of French cuisine meets the flavorsome traditions of British cooking with this Herbes de Provence Cornish hens recipe. Picture succulent Cornish hens, expertly coated in a delectable blend of olive oil, melted butter, and a fragrant medley of herbes de Provence. Roasted alongside tender baby potatoes and aromatic rosemary, these heavenly birds will fill your kitchen with an irresistible aroma.
According to Ksenia Prints of At the Immigrant's Table, this one-dish bake effortlessly combines simplicity and sophistication, creating a symphony of flavors that will keep you craving more.
Bid adieu to complex techniques and embrace the magic that happens when premium ingredients and timeless herbs come together. With this simple dinner recipe, transport yourself to the sun-kissed hills of Provence, where each bite transports you to a realm of gastronomic bliss.
Gather the ingredients for Herbes de Provence Cornish hens with roasted baby potatoes
You will need a few ingredients to create the proper mélange of French and British flavors that this dish requires. Head to the nearest gourmet market and stock up on tender Cornish hens. You will need kosher salt, black pepper, fresh rosemary, lemon, garlic, butter, olive oil, Herbes de Provence, and baby potatoes to dress them. With the right seasonings, herbs, and accompaniments, you'll easily end up with succulent hens coated in fragrant spices roasted alongside crispy baby potatoes.
Prepare the Cornish hens
Start by prepping the Cornish hens. Liberally season the inside of the hens with Kosher salt and black pepper. Then, stuff each hen's cavity with a generous bunch of fresh rosemary, a halved lemon, and a head of garlic cut in half crosswise. These aromatic ingredients infuse the hens with irresistible flavors as they roast to perfection.
To achieve a golden and herb-infused crust on the hens, coat them with olive oil and butter for the perfect flavor and golden hue. In a small bowl, whisk together melted butter and a portion of olive oil. Brush the hens with this mixture, ensuring they are well coated. Sprinkle the hens with additional salt, pepper, and a generous amount of Herbes de Provence, ensuring every inch is seasoned.
Add the baby potatoes
With the Cornish hens ready for roasting, it's time to prepare the perfect accompaniment — roasted baby potatoes. Start by tossing the baby potatoes in a separate bowl with the remaining olive oil, salt, pepper, and a sprinkle of Herbes de Provence. Add a few sprigs of rosemary to enhance the flavors. Arrange the seasoned potatoes in the roasting pan, allowing them to absorb the aromatic essence. Finally, place the hens on the seasoned baby potatoes in a roasting pan.
Roast the hens and potatoes
Transfer the roasting dish to a preheated oven. Roast for about 45–50 minutes until the juices run clear and the internal temperature of the hens reaches 165 F for perfect doneness. The potatoes should be crispy and golden, complementing the succulent hens with their delightful texture.
Remove the hens and potatoes from the oven and transfer them to a platter. Cover with aluminum foil and let them rest for about 20 minutes.
Serve the roasted Cornish hens with baby potatoes
Following these steps, you'll masterfully prepare Herbes de Provence Cornish hens with roasted baby potatoes, a dish that celebrates the harmonious blend of flavors from two distinct culinary traditions.
Once the hens have rested, slice them onto the platter and serve them with the roasted potatoes. Pair it with a simple side like a refreshing green salad, an easy French dessert like a basic crème brûlée, or a starter like a French onion soup.
Gather your loved ones around the table and indulge in the delightful fusion of French and British flavors. It's time to savor each bite and appreciate the harmonious blend created in this memorable dish.
- 2 Cornish hens
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh rosemary
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons butter, melted
- 4 tablespoons olive oil, divided
- ¼ cup Herbes de Provence, divided
- 2 pounds baby potatoes
- Preheat the oven to 425 F.
- Season the inside of the Cornish hens generously with salt and pepper. Stuff each hen's cavity with a couple of rosemary sprigs, lemon half, and the halved garlic head.
- Whisk together the melted butter and 2 tablespoons of olive oil in a bowl. Brush the outside of the hens with the butter-oil mixture and sprinkle them with salt, pepper, and 2 tablespoons of Herbes de Provence.
- Arrange the baby potatoes in a roasting pan. Toss them with salt, pepper, 2 sprigs of rosemary, and the remaining olive oil and Herbes de Provence. Place the seasoned hens on top of the potatoes.
- Roast the hens in the preheated oven for 45–50 minutes, or until the juices run clear when you cut between a leg and thigh and the internal temperature of the hens reaches 165 F.
- Remove the hens and potatoes from the oven and transfer them to a platter. Cover with aluminum foil and let them rest for about 20 minutes.
- Slice the hens onto a platter and serve them with the roasted potatoes.
| Calories per Serving | 482 |
| Total Fat | 29.1 g |
| Saturated Fat | 8.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 123.3 mg |
| Total Carbohydrates | 32.9 g |
| Dietary Fiber | 5.1 g |
| Total Sugars | 1.7 g |
| Sodium | 709.5 mg |
| Protein | 23.5 g |
