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Cornish Hen with Roasted Vegetables

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Ingredients

Scale
  • 1 fresh or frozen Rock Cornish hen (24 oz), thawed
  • 3/4 cup ready-to-eat baby-cut carrots
  • 2 tablespoons apple jelly
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried marjoram leaves
  • 3/4 cup Green Giant™ SELECT® frozen sugar snap peas

Instructions

  1. Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12×8-inch (2-quart) glass baking dish. Arrange carrots around hen.
  2. In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.
  3. Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.

Find it online: https://legenrecipes.com/recipe/cornish-hen-roasted-vegetables/