Honey-Glazed Cornish Hens with Roasted Parsnips & Pears

Prep time: 15min
Total time: 75 min
Serves: 8
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
freshly ground pepper, divided
3 mL
4
Cornish hens (approx. 1 1/2 lb/750 g each)
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
cholestrol
185 mg
fibre
6 g
sodium
540 mg

Directions

  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.

  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.

  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.

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