Cast Iron Roasted Cornish Game Hens
This easy recipe delivers moist and tender roasted Cornish game hens infused with flavor from a homemade seasoning salt.
Servings: 2
Calories (Estimated): 697kcal
Equipment:
- measuring spoons
- knife and cutting board
- paper towels
- pastry brush
- one large or two small cast iron pans
- digital meat thermometer (recommended)
Ingredients:
For the seasoning salt:*
- ¼ teaspoon table salt
- ½ teaspoon Hungarian paprika
- ¾ teaspoons garlic powder
- ¾ teaspoons onion powder
- ⅛ teaspoon ground thyme
- ⅛ teaspoon ground marjoram
For the Cornish game hens and vegetables:
- 2 Cornish game hens, fully thawed
- a little bit of vegetable oil
- 1 small onion, peeled and cut into chunks
- 2 carrots, cut into chunks
- 3 red potatoes, cut into chunks
Instructions:
For the seasoning salt:
- Add all ingredients to a bowl and stir until well combined. Set aside.
For the Cornish game hens and vegetables:
- Heat the oven to 375 degrees F.
- Rinse the Cornish game hens briefly with cold water, then pat them completely dry with paper towels.**
- Brush vegetable oil onto the birds, then rub seasoning salt on them. (Use about 1 teaspoon seasoning salt for each hen). Set aside for a moment.
- Place the vegetables into 1 large or 2 small cast iron pans. Drizzle a little bit of oil on the vegetables, then sprinkle them with the remaining seasoning salt (about ½ teaspoon).
- Set the hens on top of the vegetables.
- Transfer the pan(s) to the oven. Roast, uncovered, until the thickest part of the game hens' thigh meat registers at least 165 degrees F. (about 1 hour). About 50 minutes into the roasting time, baste the chicken skin with the drippings that are in the pan.
- Turn on the broiler and broil the hens for 3 to 5 minutes to really crisp up the skin. Watch very closely so the skin doesn't burn.
Recipe notes:
*You can substitute store-bought seasoning salt, if you prefer.
**Make sure to get them really dry otherwise the skin will not get crispy.
