Honey-Glazed Cornish Hens with Roasted Parsnips & Pears
Prep Time
Cooking Mode
3 tbsp olive oil, divided
2 tbsp honey
2 tbsp lemon juice
2 tbsp fresh chopped thyme
8 medium parsnips, peeled and coarsely chopped
8 shallots, peeled and halved
2 pears, cored and cut into wedges
1 ½ tsp salt, divided
¾ tsp pepper, divided
4 Cornish hens (approx. 1 1/2 lb/750 g each)
3 tbsp olive oil, divided
2 tbsp honey
2 tbsp lemon juice
2 tbsp fresh chopped thyme
8 medium parsnips, peeled and coarsely chopped
8 shallots, peeled and halved
2 pears, cored and cut into wedges
1 ½ tsp salt, divided
¾ tsp pepper, divided
4 Cornish hens (approx. 1 1/2 lb/750 g each)
Directions
1Preheat 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.
2Remove 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.
3Arrange 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.
4Meanwhile, strain juices from roasting pan and skim fat. Serve pan juices with roasted dish.
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