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Cornish Hen with Roasted Vegetables Recipe

A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two.

Prep Time: 15 Mins | Total Time: 1 Hr 15 Mins | Makes: 2

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Ingredients:

1 fresh or frozen Rock Cornish hen (about 1 ½ lb/750 g)

2 tbsp (25 mL) apple jelly

1 tbsp (15 mL) butter or margarine

¼ tsp (2 mL) salt

¼ tsp (2 mL) dried marjoram leaves

1 ½ cups (375 mL) Green Giant* Frozen Cut Carrots – Baby Whole Style

1 cup (250 mL) sugar snap peas

Method:

Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 13x9-inch (33x23 cm) glass baking dish.
In 1-quart (1 L) saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush some of sauce over hen, reserve rest for later. Cover with foil. Bake 30 minutes.
Snap off the stem end of each sugar snap pea pod and pull down the length of the pod to remove any tough strings.
Uncover; arrange carrots and sugar snap peas around hen. Brush hen and vegetables with remaining sauce. Bake 30 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.

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1 Serving: Calories 610; ( Calories from Fat 350 ); Total Fat 39g ( Saturated Fat 13g , Trans Fat 1g ); Cholesterol 255mg;Sodium 490mg;Total Carbohydrate 21g ( Dietary Fiber 3g , Sugars 13g ); Protein 43g Percent Daily Value* : Vitamin A 130%; Vitamin C 25%; Calcium 6%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

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