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    Home » Main Course Recipes » Chicken and Poultry Recipes

    Published: Apr 16, 2015 · Modified: May 5, 2022 by Renée · This post may contain affiliate links · 7 Comments

    Roasted Cornish Hens with Fennel

    Roasted Cornish Hens with Fennel and parsnips is simple, yet stunning. It's perfect for when you want to impress but don't want to go to too much fuss.

    Skillet Roasted Cornish Hens with Fennel and Parsnips

    *Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    I've been on the lookout lately for recipes that include fennel. So when I saw this one in the December 2014 issue of Bon Appetite, I quickly added it to my "recipes I need to make" list.

    Skillet Roasted Cornish Hens

    The key to making this dish as delicious as possible (for the eyes as well as the taste buds) is in the browning of the Cornish hens in the skillet before adding the vegetables. Taking the time to create a deeply golden-brown exterior will ensure a crispy skin, and moist, juicy meat.

    Please note that this dish is started in a large skillet on top of the stove and is finished in the oven (in the skillet) to cook the hens through to 165-degrees Fahrenheit, and to roast the vegetables to perfection.

    An oven-safe skillet is preferred if you're looking for an easy one-pan clean-up, but if you like you can add the browned hens to an oven-safe casserole along with the vegetables and finish it off in the oven at that point. The choice is yours.

    Skillet Roasted Cornish Hens

    The only thing I did to change the original recipe from Bon Appetit magazine was to use three Cornish hens instead of a roasting chicken, and I added sweet onions into the skillet along with the fennel, parsnips and lemon.

    Next time I make this (and I'm sure I will), I plan on adding new potatoes into the mix, making this an entire meal in one simple (albeit large) skillet.

    SKILLET ROASTED CORNISH HENS WITH FENNEL AND PARSNIPS {PRINT THIS RECIPE}
    Servings: 3 Prep Time: 20 minutes Cook Time: 30 minutes

    3 tablespoons oil (I used grape seed)
    3 Cornish hens
    Kosher salt and freshly ground black pepper to season the hens
    2 fennel bulbs, trimmed and sliced into quarters
    1 large sweet onion, cut into generous slices
    3 large parsnips, peeled and sliced into large julienne strips
    1 teaspoon salt
    ¼ teaspoon pepper
    2 lemons, zested and juiced with the rinds reserved
    Fennel fronds for garnish, if desired
    Lemon wedges for garnish, if desired
    Kitchen twine to tie the legs, optional

    - Preheat oven to 425°. Dry each hen well with paper towels (inside and out). Season the Cornish hens liberally (inside and out) with salt and
    pepper.
    ­

    - In a large, heavy oven proof skillet brown the Cornish hens on both sides in the oil over medium/high heat until golden brown
    (approximately 7-­8 minutes per side).
    Remove the hens to a plate or dish, and keep warm. *Note ­ to keep the hens neat and tidy, I tied their legs together with kitchen twine. This is optional but I think they look more appealing this way. 

    - In the same skillet, add the sliced fennel, onions, parsnips, 1 teaspoon salt, ¼ teaspoon pepper and saute over medium heat until lightly
    browned (approximately 3-­4 minutes), stirring occasionally.

    - Place the Cornish hens, breast side up, on top of the sauteed vegetables and squeeze the lemon juice over the hens and vegetables and
    sprinkle the lemon zest evenly over top. Nestle the lemon rinds in the skillet along with the other ingredients. *Note ­ If using a casserole
    dish, follow the same process by transferring the vegetables and hens into the casserole dish and continue on as described.

    - Roast the hens in the preheated oven until an instant-­read thermometer reaches165 degrees, or when the juices run clear (approximately 30­-35 minutes).

    - Cool for 10 minutes so the juices stay within the hens.

    -To serve spoon some pan juices over the hens along with a healthy serving of vegetables per plate.

    -Garnish with fennel fronds and lemon if desired.

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    Brown the seasoned hens on both sides in a large skillet (approximately 7-8 minutes per side). Remove to a plate or dish and keep warm. Tie the legs on each hen together with kitchen twine if desired.

    Skillet Roasted Cornish Hens with Lemon
    Skillet Roasted Cornish Hens

    Cut the fennel into bulbs by chopping off the green stalks making sure to save some of the fennel fronds for garnish (if desired). Slice the bulbs into quarters and discard the stalks (or reserve for making stock at another time).

    Skillet Roasted Cornish Hens with Fennel
    Skillet Roasted Cornish Hens with Fennel

    Saute the fennel, parsnips and onion in the same pan that the hens were cooked in, until lightly browned. Season with salt and pepper.

    Skillet Roasted Cornish Hens with Fennel

    Place the hens, breast side up. on top of the vegetables in the skillet. Squeeze the lemon juice over the hens and vegetables and top with the lemon zest. Nestle the lemon rinds in the skillet.

    Skillet Roasted Cornish Hens with lemon and fennel

    Roast the hens in a preheated 425 degree oven until the hens reach an internal temperature of 165 degrees (approximately 30-35 minutes) . Cool for 10 minutes and garnish with fennel fronds and lemon wedges if desired.

    Skillet Roasted Cornish Hens with Parsnips Fennel

    It's time to eat. I hope you're hungry 🙂

    Skillet Roasted Cornish Hens
     

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    1. Nutmeg Nanny says

      April 20, 2015 at 3:18 am

      This dish looks so great! It's elegant and totally worthy of a fancy dinner party. Love the look of those aprons too. Soooooooooo pretty!

      Reply
    2. Kirsten/Comfortably Domestic says

      April 19, 2015 at 10:28 pm

      Confession: I'm a little afraid of cornish hens. I tried making them once because I was trying to impress my first "real" boyfriend with my mad cooking skills. Unfortunately, it never occurred to me that the little hens would roast for far less time than a whole chicken. Those suckers came out of the oven deep brown in color and had the texture of beef jerky. I absolutely adore lemon and fennel together, so perhaps it's time to give it another go.

      Reply
    3. Angie Barrett says

      April 19, 2015 at 6:08 pm

      ooo man, I wish that my Cornish Hens looks that amazing when I made them haha. Those hens and those photos are just perfect! Ps. I love the apron too!

      Reply
    4. The Food Hunter says

      April 17, 2015 at 10:16 pm

      I'm a huge fennel fan...I've got to try this

      Reply
    5. Martha @ A Family Feast says

      April 17, 2015 at 11:30 pm

      Oh my gosh - fennel AND parsnips! Two of my favorite vegetables!

      Reply
    6. lauren kelly says

      April 17, 2015 at 8:28 pm

      What a beautiful dish! And you are right, this is so impressive!

      Reply
    7. Suzanne says

      April 16, 2015 at 8:59 pm

      I HAVE to make this the next time my MIL and FIL are around. This will be a simple but impressive meal and they LOVE Cornish Hen! Gorgeous!

      Reply

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