Paprika-Roasted Cornish Hens and Vegetables Recipe

Name: Paprika-Roasted Cornish Hens and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 1/2 tablespoons sweet paprika (preferably Hungarian); 1/2 teaspoon cayenne, or to taste; 2 1/2 teaspoons salt; 3 (1 1/2-pounds) Cornish hens; 3 red bell peppers, cut into 1-inch-wide strips; 3 large carrots, cut diagonally into 3/4-inch pieces; 6 shallots, halved; 1 medium celery root (sometimes called celeriac), peeled and cut into 1-inch pieces; 1 large boiling potato, peeled and cut into 1-inch pieces; 1 tablespoon caraway seeds; 2 tablespoons chopped fresh flat-leaf parsley; 1 cup sour cream; 3 tablespoons water

Servings: persons

1/4 cup vegetable oil
1 1/2 tablespoons sweet paprika (preferably Hungarian)
1/2 teaspoon cayenne, or to taste
2 1/2 teaspoons salt
3 (1 1/2-pounds) Cornish hens
3 red bell peppers, cut into 1-inch-wide strips
3 large carrots, cut diagonally into 3/4-inch pieces
6 shallots, halved
1 medium celery root (sometimes called celeriac), peeled and cut into 1-inch pieces
1 large boiling potato, peeled and cut into 1-inch pieces
1 tablespoon caraway seeds
2 tablespoons chopped fresh flat-leaf parsley
1 cup sour cream
3 tablespoons water

1
Preheat oven to 475F.
2
Heat a 17- by 11 1/2- by 2-inch flameproof roasting pan in upper third of oven 10 minutes.
3
Stir together oil, paprika, cayenne, and salt in a large bowl.
4
Rinse hens and pat dry.
5
Remove any excess fat from opening of cavities and season cavities with salt and pepper.
6
Tie drumsticks together if desired.
7
Brush some of spice oil over hens.
8
Toss vegetables and caraway seeds in remaining spice oil to coat and transfer to hot roasting pan.
9
Roast vegetables, uncovered, 25 minutes.
10
Stir vegetables and arrange hens, breast sides up, on top.
11
Roast 40 minutes, then baste hens with pan juices and roast 20 minutes more, or until a thermometer inserted in fleshy part of thigh registers 170F.
12
Pour any juices from inside hens into pan.
13
Transfer hens to a cutting board and halve each lengthwise along backbone.
14
Transfer vegetables with a slotted spoon to a platter.
15
Sprinkle parsley over vegetables and top with hen pieces.
16
Skim fat from pan juices and pour over hens.
17
Stir together sour cream and water and serve on the side.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 1/2 tablespoons sweet paprika (preferably Hungarian), 1/2 teaspoon cayenne, or to taste, 2 1/2 teaspoons salt, and more.

Yes, Paprika-Roasted Cornish Hens and Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika-Roasted Cornish Hens and Vegetables

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