These cranberry apple stuffed cornish hens are roasted in the oven over a bed of red potatoes. It’s a simple, elegant fall meal you’ll make over and over.
I remember my mom making cornish hens once as a kid and literally freaking out because I thought it was a baby chicken. She assured me it wasn’t but having just googled the life span of a cornish hen, being slaughtered 30 days after birth sounds pretty much like a baby chicken, mom. Makes me wonder how many times I was lied to just to get food down my throat.
Last Saturday night, Brandy came over with Thai takeout, we watched Pitch Perfect, Save the Last Dance and Love and Basketball while drinking red wine until 2am. When Ulysses walked in the door after his shift at 1am, he found us on the couch reminiscing about how epic the early 2000s were while singing Maxwell’s This Woman’s Work on repeat in a slightly inebriated state. Welcome to the life of childless 32 year olds.
The next day, I was left with a residual headache and half a bottle of opened wine leftover. And since the best way to get rid of a hangover headache is to just drink more, that’s what I decided to do.
Except in a way a little more age appropriate.
By roasting up a chicken with some potatoes and eating it alongside a nice glass of wine.
Baby chicken or not, these stuffed cornish hens are freaking delicious and just perfect for stuffing. Apples, cranberries and rosemary make this an awesome dish for fall. The potatoes are roasted in the same skillet and in an hour you have the perfect Sunday meal. Grab a glass of wine and pretend you’re Sanaa Latham in the scene with Maxwell’s song (and if you don’t know what I’m talking about, go watch Love and Basketball) and your night is complete.
Cranberry Apple Stuffed Cornish Hens
These cranberry apple stuffed cornish hens are roasted in the oven over a bed of red potatoes. It's a simple, elegant fall meal you'll make over and over.
- 2 - 1 1/2 pound cornish hens
- 1 small apple, finely chopped
- 1/2 cup cranberries, chopped
- 1 tablespoon chopped fresh rosemary
- 2 cloves of garlic, minced
- 3 tablespoons extra virgin olive oil, divided
- 4 tablespoons butter
- 1 1/2 pounds small red potatoes
- salt and pepper
- Preheat oven to 425 degrees.
- Rinse cornish hens and pat dry. Season liberally with kosher salt and pepper on the outside and inside the cavities.
- Mix the apples, cranberries, rosemary, garlic and 1 tablespoon of the olive oil in a small bowl.
- Spoon the mixture into the cavities of the cornish hens.
- Tie the legs together with kitchen twine and place in a 10 or 12 inch cast iron skillet or appropriate sized baking dish.
- Scatter the potatoes around the cornish hens in the skillet.
- Drizzle both hens and potatoes with the remaining 2 tablespoons of olive oil.
- Cut the butter into small pieces and dot on top of the chicken as well as the potatoes.
- Place the skillet in the oven and roast for about 1 hour until the skin has turned golden brown and crispy, the potatoes start to shrivel and the internal temperature of the chicken is about 180 degrees.
- Remove from the oven, let rest a few minutes before carving. Serve with accumulated juices from the bottom of the skillet.