Honey-Glazed Cornish Hens with Roasted Parsnips & Pears
olive oil, divided
fresh chopped thyme
medium parsnips, peeled and coarsely chopped
shallots, peeled and halved
pears, cored and cut into wedges
1 1/2 tsp
Cornish hens (approx. 1 1/2 lb/750 g each)
Preheat oven to 400°F (200°C). Whisk 2 tbsp (30 mL) oil with honey, lemon juice and thyme. Set aside. In roasting pan, toss parsnips, shallots and pears with remaining oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.
Remove giblets and neck from each hen, reserve for another use or discard. With kitchen shears or sharp knife, cut each hen in half lengthwise. Brush all sides with honey mixture. Season with remaining salt and pepper.
Arrange hens, skin-side up, on parsnips and pears. Roast 35 to 40 min., or until juices run clear when pierced in thickest part of thigh and meat thermometer reads 170°F (77°C). Transfer hens, parsnips, pears and shallots to a platter. Tent with foil and rest 15 min.
Meanwhile, strain juices from roasting pan and skim fat. Serve pan juices with roasted dish.
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