Cornish Hens with Herb Fingerling Potatoes

I promised you when I showed you our inexpensive Christmas tablescape, that I would also share with you the food that was served on the table. I know that most people are right now planning their Christmas menu and I have something here that is not only easy to make but super delicious too. My family, we’re not big fans of turkey and while I do it because it’s traditional to have a turkey, to be honest with you I personally prefer something a little less dry. My turkey isn’t always the best but cornish hens are a whole other ballgame. Not only are Cornish hens relatively inexpensive but they are super tasty too. My kids call them mini chicken and think they’re 1 serving size. During the Thanksgiving season I was able to pick them up at my local commissary for only $2 a piece and I still have a few in the freezer just waiting for Christmas. If you’re able to pick them up yourself I would like to introduce you to this delicious recipe of Cornish hens with herb fingerling potatoes.


4 Cornish Hens,

3 – 4 pounds fingerling potatoes

4 cloves garlic, peeled and minced

2 medium onions, sliced

2 – 3 sprigs fresh rosemary

3 bunches of fresh sage

4 -5 springs fresh thyme

4 Tbsp of extra virgin olive oil

1 Tbsp of cinnamon

Fresh cracked black pepper

Kosher or sea salt


Large Roasting Pan


Prep fingerling potatoes by blanching them in hot water for 15 minutes.

Arrange Cornish hens in a large roasting pan. Brush hens completely with EVOO, add fresh cracked black pepper, cinnamon and Kosher or sea salt. Arrange onions, garlic, rosemary, thyme and sage over hens.

In a bowl add fingering potatoes and drizzle with evoo, add fresh cracked black pepper and Kosher or sea salt. Toss until potatoes are evenly coated.

Arrange potatoes around hens. Place hens and potatoes in oven and bake for an hour.

When an instant read thermometer reads 180 degrees, then hens are finished cooking.

Allow hens to rest for 12 minutes.

Serve and enjoy!

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