One Pan Cornish Hen Dinner

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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!

One thought on “One Pan Cornish Hen Dinner

  1. Pingback: Cornish Hen Sound Fancy – Right? | Simply in the Flavor

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