Monday, June 8, 2009

Cornish Game Hens w/Fingerling Potatos and Zucchini

I love Cornish game hens. I think their small size makes them so cute. :) But they're also really great when cooking for 1 or 2 people. You can roast a whole chicken for each person, and served with some veggies, have a perfectly portioned dinner.
The herbs de provence (a mixture of several herbs....rosemary, marjoram, thyme, and savory.) lend a wonderful aroma to the entire dish and wind up seasoning the veggies, even though they are just tossed with salt and pepper.
You can use dried rosemary and thyme if you don't want to buy herbs de provence. However, I recommend trying it out. You can buy it in the spice aisle of your grocery store, or splurge on a fancy pot of the mix at Williams-Sonoma).

Feel free to pick up the chicken and eat with your hands...just like in the Middle Ages!

*Note: I didn't follow any recipe for this one, but I did get the cooking temp and time off of the chicken packaging.

2 Cornish game hens
2 cloves of garlic, sliced
1/2 a lemon
herbs de provence
olive oil
1 large zucchini
1 pound fingerling potatoes

Pre-heat your oven to 375 degrees. Spray a 9x13" pan with non-stick cooking spray.
Insert 1/4 of a lemon into each chicken cavity.

Pierce each chicken several times all over the body and insert the sliced garlic into each slash.

Spray the chickens with olive oil (or brush with a pastry brush if you don't have an oil mister). Sprinkle with salt and pepper. Generously coat with herbs de provence.

Wash the potatoes and zucchini. Slice zucchini into rounds (about a 1/4" thick). Toss potatoes and sliced zucchini with olive oil, salt and pepper, until well covered.

Arrange the potatoes and zucchini in the pan, around the chicken.

Cook for approximately 1 hour, or until the juices run clear.
Note: My chickens were not cooked after an hour, so I turned the oven up to 400 degrees and cooked for another 10 minutes.

1 comment:

What's Cookin Chicago said...

What a great meal and I love fingerling potatoes!


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