Cornish Hen Dinner For Two Recipes

Steps:

• Heat oven to 400ºF.
• Remove and discard backbone from Cornish hen; cut hen lengthwise in half. Brush with vinaigrette dressing; place, skin sides up, on half of parchment-covered rimmed baking sheet.
• Toss vegetables with MIRACLE WHIP; spread onto other side of prepared baking sheet. Place rosemary sprigs between chicken and vegetable pieces.
• Bake 45 to 50 min. or until chicken is done (165ºF) and vegetables are tender, turning vegetables every 15 min.

Steps:

• In a small bowl, combine the first five ingredients; sprinkle over hen halves. In a small skillet, cook hen halves over medium-high heat in oil until browned on both sides. Transfer to an ungreased 11x7-in. baking dish; set aside and keep warm., In the same skillet, saute green onion and garlic until tender. Stir in broth and orange juice concentrate; pour over hen halves. Bake, uncovered, at 350° for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
• Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray.
• Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top.
• Mix butter and 1 teaspoon Italian seasoning together until well blended.
• Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin.
• Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan.
• Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
• Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.

Steps:

• Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.