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Maple Glazed Oven Roasted Cornish Hen

An elegant and effortless dish featuring succulent Cornish hen with a sweet maple glaze, perfect for impressing family or guests.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces cornish hens
  • 3 to 4 large yellow potatoes, cut into quarters
  • 1/2 to 1/3 pieces yellow onion, cut into quarters
  • 6 slices mushrooms
  • 1/2 large apple, sliced
  • 1 tbsp extra virgin olive oil (plus 1 tbsp for vegetables)
  • 2 sprigs fresh thyme
  • to taste fresh parsley and extra thyme leaves, for garnish
  • to taste coarse sea salt and fresh ground black pepper As needed for seasoning.
Spices
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried parsley
  • 1/2 tsp coarse sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic salt
  • 1/4 tsp fresh ground black pepper
Glaze and Cooking Liquid
  • 2 cups apple cider
  • 1/2 cup pure maple syrup
  • 2 tbsp cornstarch or 4 tbsp flour, for thickening Choose one based on your preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Rinse the cornish hens under cold water and pat them dry with paper towels. Place them in a roasting pan.
  3. In a small bowl, mix the garlic powder, dried thyme, dried rosemary, dried parsley, coarse sea salt, onion powder, garlic salt, and pepper. Rub this mixture all over the hens, ensuring the seasoning gets inside the cavities for maximum flavor.
  4. In a large bowl, toss the potatoes, onion, mushrooms, and apple slices with 1 tablespoon of olive oil, salt, and pepper. Arrange the vegetables around the hens in the roasting pan.
Cooking
  1. In a separate bowl, combine the apple cider and maple syrup, then pour it into the pan over the hens and vegetables.
  2. Place the fresh thyme sprigs on top of the hens and cover the pan with aluminum foil.
  3. Roast in the preheated oven for about 45 minutes, then remove the foil and increase the temperature to 425°F (220°C).
  4. Continue roasting for an additional 15-20 minutes, basting the hens occasionally with the pan juices, until the skin is crispy and golden brown.
  5. For a thicker sauce, mix cornstarch or flour with a bit of cold water and stir it into the pan juices before serving.
  6. Let the hens rest for a few minutes before serving. Garnish with fresh parsley and additional thyme leaves.

Notes

Pat the hens dry with paper towels to ensure the skin becomes crispy during roasting. For deeper flavors, let the hens marinate in the spice rub for a couple of hours or overnight in the refrigerator before cooking. Use a meat thermometer to check the internal temperature; it should be 165°F (74°C) in the thickest part of the thigh. Experiment with other herbs like rosemary or sage for unique flavor twists.