Roasted Cornish Hen on a Bed of Maple Dijon Vegetables

Ingredients:

2 cornish hens, spatchcocked

Kosher salt, at least 1 tsp per pound

2 tbsp olive oil

2 tsp chicken bouillon

2 tsp onion powder

2 tsp garlic powder

2 tsp paprika

2 tsp Italian seasoning

2 tbsp green seasoning (homemade or store bought)

For vegetables

1 small white onion quartered

1 16 oz bag of assorted vegetables (brussel sprouts, butternut squash, sweet potatoes, carrots)

1 tbsp dijon mustard

1 tbsp maple syrup

Kosher salt and pepper to taste

Instructions:

Prep the Cornish Hens:Start by preheating your oven to 400°F. Place the spatchcocked Cornish hens on a large baking sheet lined with foil or parchment paper.t Cut out the backbone and flatten the hens then pat the hens dry with paper towels to remove any excess moisture. This step ensures a crispy skin when roasting.

Season the Hens:In a small bowl, mix together the olive oil, chicken bouillon, onion powder, garlic powder, paprika, Italian seasoning, and green seasoning to form a paste. Rub the hens generously all over with the seasoning mixture, making sure to coat the skin evenly. Sprinkle kosher salt liberally over the hens (about 1 tsp per pound), including a little under the skin and inside the cavity for maximum flavor.

Prepare the Vegetables:In a large mixing bowl, add the quartered white onion and the bag of assorted vegetables, including Brussels sprouts, butternut squash, sweet potatoes, and carrots. Drizzle with olive oil, and season with kosher salt and pepper to taste. In a separate small bowl, whisk together the Dijon mustard and maple syrup until well combined. Pour the maple Dijon mixture over the vegetables and toss until all the veggies are evenly coated.

Arrange for Roasting:Spread the vegetables in an even layer on the baking sheet around the Cornish hens. Make sure not to overcrowd the pan, so the vegetables roast properly and get caramelized edges. If needed, use a second baking sheet for better results.

Roast the Hens and Vegetables:Place the baking sheet in the preheated oven. Roast for about 40-45 minutes, basting the hens with the pan drippings halfway through cooking. The hens are done when the internal temperature reaches 165°F in the thickest part of the breast and the skin is crispy and golden brown. If the vegetables finish roasting before the hens are fully cooked, simply remove them from the oven and tent with foil to keep warm.

Broil for Extra Crispiness (Optional):If you prefer extra crispy skin, switch the oven to broil during the last 3-5 minutes of cooking. Keep a close eye on the hens to prevent burning.

Serve and Enjoy:Remove the baking sheet from the oven and let the hens rest for 5-10 minutes before carving. Serve the Cornish hens on top of the roasted maple Dijon vegetables for a beautiful presentation. Garnish with fresh herbs like rosemary or parsley if desired.