This roasted Cornish hen on a bed of maple Dijon vegetables is the perfect holiday main dish when you want something other than turkey. Juicy, tender hens paired with sweet and savory roasted vegetables make for an elegant yet easy-to-make meal!
If you’re looking for a holiday main dish that’s a little different from the usual turkey, try this roasted Cornish hen on a bed of maple Dijon vegetables. The hens are crispy on the outside, juicy on the inside, and perfectly seasoned. But the real star here is the bed of caramelized root vegetables, roasted in a sweet and tangy maple Dijon glaze. It’s a complete meal that looks stunning on the table but is surprisingly easy to put together. Perfect for when you’re hosting a smaller gathering or just want a beautiful, flavorful holiday dish without all the fuss of a big roast.
Why You’ll Love This Recipe:
Cornish hens are a great alternative to turkey when you want something special but don’t want to commit to a massive bird. Their smaller size makes them quicker to cook, and they have a richer flavor that pairs beautifully with the roasted vegetables. Plus, they make for a stunning presentation when served individually—perfect for intimate gatherings or dinner parties.
And let’s talk about those vegetables! Imagine a mix of carrots, sweet potatoes, Brussels sprouts roasted until tender and lightly caramelized. The maple Dijon glaze gives them the perfect balance of sweet and tangy, with a hint of smokiness that complements the roasted hens. It’s the kind of dish that feels fancy but is secretly super simple to pull off.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for the Best Roasted Cornish Hen with Vegetables:
Want to make sure your Cornish hens and veggies turn out perfectly every time? Here are a few tips to help you nail it:
- Season the Hens Inside and Out:
For maximum flavor, rub the hens with olive oil and season generously with salt, pepper, garlic powder, and Italian seasoning. Don’t forget to add a little seasoning inside the cavity as well. - Get the Glaze Just Right:
The maple Dijon glaze is what ties everything together. Whisk together maple syrup, Dijon mustard, for a rich, tangy glaze that brings out the sweetness of the veggies and adds a beautiful sheen to the hens. - Roast the Veggies First:
Start by roasting the vegetables alone for about 15 minutes before adding the Cornish hens on top. This ensures that they have time to caramelize and soak up all the delicious glaze without overcooking. - Baste the Hens for Extra Flavor:
Basting the hens with pan drippings a couple of times during roasting keeps them moist and flavorful. It also helps the skin get that perfect golden-brown color.
Perfect for Small Holiday Gatherings
This dish is ideal for a holiday meal when you’re not feeding a crowd or want to serve something different. The combination of crispy-skinned hens with roasted, maple-glazed vegetables is a match made in heaven. Plus, it’s simple enough to pull together for a weeknight dinner when you want something comforting and delicious.
Let’s Chat!
What’s your go-to dish when you’re hosting a small holiday dinner? Have you tried Cornish hens before, or is this your first time? Drop a comment below and let me know! And if you try this recipe, be sure to tag me on Instagram so I can see your beautiful holiday spread.
P.S. Serve this dish with my favorited mashed potatoes below!
The Creamiest Mashed Potatoes You’ll Ever Make
Ingredients
- 3 lbs golden potatoes, peeled and quartered
- 2 tbsp of chicken boullion powder, added to boiling water
- 1 1/4 cup heavy whipping cream, warmed
- 1/2 stick of butter, melted into the cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt to taste
- White pepper to taste
For oven roasted garlic confit *optional
- 1/3 cup of whole garlic cloves
- 1/3 cup of olive oil
- pinch of salt
Instructions
- Boil the Potatoes:In a large pot, add the peeled and quartered golden potatoes. Fill with enough water to cover the potatoes completely. Add 2 tablespoons of chicken bouillon powder to the water and stir to dissolve. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender and easily pierced.
- Drain and Mash:Once the potatoes are cooked, drain them thoroughly and return them to the same pot. Allow the potatoes to sit in the pot for a minute or two to let any remaining moisture evaporate. Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
- Warm the Cream and Butter:In a small saucepan, combine the heavy whipping cream and 1/2 stick of butter. Warm over low heat until the butter is fully melted and the mixture is hot, but not boiling. This helps the cream blend smoothly into the potatoes.
- Season and Combine:Pour the warm cream and butter mixture over the mashed potatoes a little at a time. Watch the consistency change to your liking as you add in the mixture, you might have a little mixture left over depending on how creamy you like your potatoes. Add 1 teaspoon each of garlic powder and onion powder. Season with kosher salt and white pepper to taste. Using a large spoon or spatula, gently fold the mixture until the potatoes are creamy and well-incorporated. Be careful not to overmix to avoid a gummy texture.
- Prepare the Garlic Confit (Optional):If you’re using the garlic confit, preheat the oven to 550°F. In a small oven-safe dish, combine 1/3 cup of whole garlic cloves, 1/3 cup of olive oil, and a pinch of salt. Cover the dish tightly with foil and bake for 1 hour, or until the garlic cloves are golden and tender. Remove from the oven and let cool slightly.
- Add the Garlic Confit (Optional):Gently fold in a few cloves of the roasted garlic into the mashed potatoes for an extra boost of flavor, or serve on the side for guests to add as they like.
- Serve:Transfer the creamy mashed potatoes to a serving dish. Top with a few extra pats of butter, a sprinkle of white pepper, and some fresh chopped chives if desired. Serve immediately and enjoy!
Notes
Pro Tip: Use a Potato Ricer for the Creamiest Mashed Potatoes!
For the smoothest, creamiest mashed potatoes, a potato ricer is your best friend. Unlike a traditional masher that can sometimes leave lumps behind or turn your potatoes gummy if overworked, a ricer gently breaks down the potatoes into small, even pieces. This results in a perfectly fluffy and velvety texture without any risk of overmixing. Just press the cooked potatoes through the ricer before adding in your butter and cream, and you’ll notice a major difference in how silky and light your mashed potatoes turn out!Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have a favorite brand or recipe for green seasoning?
I have never made corn hen b4. Good idea. It’s just the two of us now. The only thing is my husband likes cornbread dressing for Thanksgiving, would that be a good combination with cornhens? I know I have to make greens with it.