12 Months of Recipes

December: Broccoli + Pomegranates

3 French Hens — with Veggies

Prep Time: 20 minutes | Cooking Time: 50-55 minutes | Ready In: 1 hour, 20 minutes

3 French Hens — with Veggies

1/2 cup red wine vinaigrette dressing

1 teaspoon chopped fresh oregano leaves, plus 4 sprigs

1 teaspoon chopped fresh parsley leaves, plus 4 sprigs

1 lemon, cut in quarters

2 whole yellow onions cut medium dice

Salt and fresh ground black pepper, to taste

1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs

1 teaspoon chopped fresh thyme leaves, plus 4 sprigs

4 cornish game hens, rinsed

1 (16-ounce) bag baby carrots

1/2 pound red potatoes, cut into small chunks


Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.


Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons.


Generously rub the hens inside and out with the herb and dressing mixture.


Stuff each hen with a sprig of each herb and a piece of lemon.


In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper.


Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees when inserted into the thickest part of the thigh, about 50 to 55 minutes.


Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving.


Transfer the hens to a large serving tray with the roasted vegetables.