My first ever attempt at oven-roasted whole bird and not only is it easy, it packs a lot of flavor. Here’s all you need for 1 bird, feel free to double, triple…. as per requirement, the baking time remains the same.
For Rosemary Cornish hen with Potatoes:
- 1 Cornish Hen thawed
- 3 Yukon gold or red potatoes, cut into bite size pieces
- 1 sprig fresh Rosemary
- 2 tsp Lemon Juice (concentrate or fresh)
- 3/4 tsp Garlic powder
- 1 1/2 tbsp Chicken Broth
- 1 1/2 tbsp Dry white wine
- 1/4 tsp Salt
- 1 tsp Pepper
- 2 tsp Olive Oil
- Preheat oven to 375 degrees
- Mix olive oil, salt, pepper & lemon juice all over the skin, under the skin and into the cavity and place on shallow baking dish
- Place rosemary sprig into the cavity and bake breast side up for 30mins
- After first 30mins, turn the bird so it’s breast side down, pour wine & broth, place cut up potatoes around the bird
- Bake another 30 mins, baste every 10 mins with the liquid in the baking dish
- Turn bird breast side up and broil for 10 mins for the Maillard reaction to do it’s thing.
- Cover with foil till ready to serve.
For the Best ever Zucchini:
- 5 Zucchinis cut diagonally into 3/4inch thick pieces (it’s pretty crucial to keep the pieces thick so it doesn’t get mushy)
- 2 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- 2 tbsp Parmesan Cheese
- Salt & pepper to taste
- Apply oil, salt & pepper to zucchini and toss
- Broil for 5 mins
- Take them out drizzle with balsamic vinegar and broil for 2 mins
- Now top with cheese and broil for a minute
- Serve hot, it tastes best when hot
- Impress away!
