Roasted Cornish Hens with Garam Masala Honey Glaze
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Roasted cornish hens make a simple yet elegant meal... Be it holiday dinner for small family or a winter weeknight comfort dinner, these mini birds fit perfectly for a quick, effortless yet festive meal.
For a twist on classic, I flavored these birds with Indian spice - Garam Masala and sweetness of honey. Roasted to perfection and a perfect combination of heat and sweet, this recipe is sure to please even the hard core turkey lovers. ;-)
You know, whenever I roast a bird, I always make sure to put good use of flavor-explosion happening in roasting pan. In other words, I have to have a scrumptious side cooking on the side with roasted hens. :)
Yes, you guessed it right! I'm talking about some baby potatoes and Brussels sprouts cooking in "cornish hen - garam masala" flavor bath.... without even need of lifting a spoon! I mean, by the time hens roast to perfection, the potatoes are tender and packed with ton of flavor.
Just like you, I'm very busy during the weekdays and often prefer something for dinner which needs minimum effort and is still has bold flavor. The cornish hens cook so fast and with very little marination, come out moist and juicy.... perfect for a easy dinner any weekday.
In morning, just mix the garam masala marinade and apply on thawed and fully dried Cornish hens and then refrigerate for the evening. Just an hour before dinner, roast hens in oven with some baby potatoes. By the time everyone ready for dinner, golden roasted sweet and spicy cornish hens will be also be ready to carve!!
How easy does that sound?
A normal weeknight meal feels like a holiday special meal and in so so less time!!
Look at the gorgeous color of Garam Masala and Honey Glaze!! Aren't these looking perfect for any special dinner? holiday or weekday!!
Cornish Hen Marinade:
The marinade for hens is very simple yet packed with big punch of flavor. This marinade is true example of my fusion-kitchen. Indian Garam Masala is mixture of some warm ground spices and is very popular in Indian Cuisine. I was surprised when I learned that how popular Garam Masala is globally. This roasted hen marinade is kinda cousin of tandoori chicken minus the color. Not only it adds a nice aromatic flavor to meat.... kinda like five spice. A little goes a long way.
However, I highly recommend massaging the birds with marinade and lit it marinate for one hour or at least good 20 minutes. This will add lots of flavor skin-deep and really improves the taste of roast...... take it from fab to fabulous.
The honey glaze on the hens is just a touch...... I wanted a kiss of sweetness to compliment the spices... but not overly sweet glaze. I have just glazed the hens once after first 25 minutes of cooking. If you like a darker and sweeter glaze, go ahead and brush honey-lemon on hens twice or three times.
I'm sure you all set to have great holidays. I'm happy to share one more recipe to make your family-time even more special. Don't forget to share your favorite holiday meals with me!
A few more roasted Chicken/Hens from my Recipe Archive:
Roasted Cornish Hens with Garam Masala Honey Glaze
IngredientsRoasted Cornish Hens
1. Preheat oven at 425 degrees Fahrenheit. In a small mixing bowl, stir together salt, lemon pepper, garam masala, oil, paprika, and lemon zest. Set aside. Also, mix honey and lemon juice together and set aside.2. I thawed Tyson Cornish Hens overnight in refrigerator. Once ready to use, in a rimed sheet, remove hens from lamination. Additional Notes: .
3. Discard any water collect in the sheet and pat dry hens completely with paper towel. A well dried bird roast beautifully.4. Rub marinade all over the hens and also within the skin to infuse more flavor. Additional Notes: For best result, let hens marinade for 30 minutes
5. Place diced potatoes (and Brussels sprouts,if using) in the bottom of a baking sheet or wide dutch oven pan. Dress potatoes in 1 tablespoon oil and sprinkle with salt and pepper.6. Place hens on the potatoes and roast the hens in the preheated oven for about 1 hour to 1 hour 5 minutes at 425 degrees Fahrenheit.
7. After first 25 minutes, brush the top with lemon-honey and return the pan back to oven to complete cooking.8. Once roasted, an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit and the juices run clear.
- 9. Remove the hens from the oven, loosely cover with foil and let rest 10 minutes before carving. Cut hens in half lengthwise. Garnish with chopped parsley and serve!
Don't overcrowd the hens on the baking sheets or the skin won't crisp properly.
One hen is perfect to serve two persons. However, for more-generous holiday-special portions, cook one hen per person. :) Marinade ingredients double easily, so make as much as you want!.
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