Honey-Glazed Cornish Hens with Roasted Parsnips & Pears

  • Prep Time 15 min
  • Total Time 75
  • Serves: 8

Ingredients

  • 3 tbsp olive oil, divided 45 mL
  • 2 tbsp honey 30 mL
  • 2 tbsp lemon juice 30 mL
  • 2 tbsp fresh chopped thyme 30 mL
  • 8 medium parsnips, peeled and coarsely chopped
  • 8 shallots, peeled and halved
  • 2 pears, cored and cut into wedges
  • 1 1/2 tsp salt, divided 7 mL
  • 3/4 tsp pepper, divided 4 mL
  • 4 Cornish hens (approx. 1 1/2 lb/750 g each)

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Whisk 2 tbsp (30 mL) oil with honey, lemon juice and thyme. Set aside. In roasting pan, toss parsnips, shallots and pears with remaining oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.

  • Step 2

    Remove giblets and neck from each hen, reserve for another use or discard. With kitchen shears or sharp knife, cut each hen in half lengthwise. Brush all sides with honey mixture. Season with remaining salt and pepper.

  • Step 3

    Arrange hens, skin-side up, on parsnips and pears. Roast 35 to 40 min., or until juices run clear when pierced in thickest part of thigh and meat thermometer reads 170°F (77°C). Transfer hens, parsnips, pears and shallots to a platter. Tent with foil and rest 15 min.

  • Step 4

    Meanwhile, strain juices from roasting pan and skim fat. Serve pan juices with roasted dish.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 540
  • Fat 31 g
  • Saturated Fat 8 g
  • Carbs 32 g
  • Sugar 15 g
  • Protein 34 g
  • Cholesterol 185 mg
  • Fibre 6 g
  • Sodium 540 mg