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Roast Cornish Hen with Vegetables

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Pillsbury Kitchens
Updated Aug 29, 2007
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When the occasion calls for a special dinner for two, this recipe fills the bill. Just 15 minutes of prep time, and you are ready to pop this stunning meal into the oven.

Roast Cornish Hen with Vegetables

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 2
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Ingredients

  • 1 Cornish game hen (24 oz), thawed if frozen
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive or vegetable oil
  • 1 medium dark-orange sweet potato, peeled, cut into 1-inch pieces (2 cups)
  • 2 small red potatoes, quartered
  • 1 small green bell pepper, cut into 1-inch pieces (1 cup)

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Remove and discard neck and giblets from game hen. With kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
  • Step 
    2
    In medium bowl, mix garlic salt, chili powder, ginger, cumin and oil. Brush hen halves with 1 tablespoon of the oil mixture. To remaining mixture in bowl, add sweet potatoes, red potatoes and bell pepper; toss to coat. Arrange vegetables around hen halves in dish.
  • Step 
    3
    Bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.

Nutrition

820 Calories
48g Total Fat
46g Protein
51g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
820
Calories from Fat
430
Total Fat
48g
73%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
240mg
80%
Sodium
640mg
27%
Potassium
1610mg
46%
Total Carbohydrate
51g
17%
Dietary Fiber
7g
28%
Sugars
18g
Protein
46g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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