Makes 2-3 servings for the hen and 4 servings of vegetables
The beauty of this recipe is you can take whatever fresh produce you have in the fridge and add it. Don’t feel obligated to use what I did below!
- 1 Cornish hen
- 1/2 white onion, diced or sliced
- 1/2 red onion, diced or sliced
- 2 small bell peppers, chopped (or one large bell pepper. I prefer red, orange and yellow as they are sweeter than green, but you can use whatever you like)
- 6 cloves garlic, 2 smashed, 4 left whole
- 1 lb Brussel sprouts, cut in half
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoon salt, separated
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 375 degrees.
- Place the cut up vegetables and 4 whole garlic cloves on the bottom of a pan (I used a glass Pyrex 9×13 baking dish). Save a total of one handful of the white and red onion, put aside to stuff the hen with.
- Drizzle the veggies with 1 tablespoon olive oil. Sprinkle with 1l2 teaspoon salt, a little bit of the black pepper (save some for the hen as well). Do the same with the garlic powder. Toss veggies together to coat.
- Remove the gizzards from the hen. Evenly coat the hen with remaining olive oil – don’t forget to also coat the inside! Season hen inside and out with remaining salt, pepper and garlic powder.
- Stuff the hen with the handful of onions and the two smashed garlic cloves.
- Place hen breast side down on top of the vegetables. Most recipes call for birds to be cooked breast side up, but I prefer breast side down so that the breast and white meat get really juicy while cooking. Cook for about an hour and a half.
- If you like the skin crispy, at the end of cooking you can place the pan in the broiler for about 5-minute to crisp everything up. This is not a necessity, but is really delicious!