Herby Crispy Game Hens

If you would like to put an elegant meal on the table for a special occasion, you cannot go wrong with this dish. My brother and I always had our own bird but most enjoy just a half. Roasting the veggies in the same pan is efficient and tasty.





2-3 Cornish hens about 1.5 pounds each
3 tablespoons olive oil divided
1 teaspoon fresh rosemary crushed
½ teaspoon lemon zest
¼ teaspoon thyme leaves
½ teaspoon Trader Joe’s Chili Lime seasoning
½ teaspoon garlic powder
kosher salt and course ground black pepper to taste
1 lbs. potatoes (Yukon or Idaho) cut bite sized
2 carrots chopped bite sized
1 onion chopped (or a bag of frozen pearl onions)
! cup green, red or yellow pepper, sliced
some fresh rosemary and/or thyme for presentation


  1. Preheat oven to 450°F.
  2. Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste (add extra herbs if you’d like).
  3. Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush hens with olive oil mixture. Twist wings to tuck under the bird.
  4. Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the prepared vegetables around the ends and place in the oven. Reduce heat to 400°F.
  5. Bake 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender. (Ensure the thermometer does not touch the bone.)
  6. Remove from the oven and loosely tent with foil for 10 minutes before cutting.
  7. Cut hens in half using kitchen scissors and serve.