Out With The Turkey, In With The Hens!

Thanksgiving turkey? Who needs it this year. With COVID going on, my family’s Thanksgiving is going to be much smaller than usual (thanks for everything 2020). Instead of basing a massive turkey, I’ve decided to go with making smaller, individual cornish hens. The name sounds fancy, but I promise you - this is the easiest thing you’ll be making this holiday.

Ingredients

2 Cornish Hens, approximately 1.5 pounds eat
2 pounds small potatoes
Dash of salt
Dash of Olive Oil
Onion Powder
Garlic Powder
Herbs de Provence

Place Cornish hens on a baking sheet with foil. Sprinkle with salt to brine for a few hours and place in fridge (you can brine for up to 12 hours). Try to brine for at least an hour if you can - this makes the skin drier and will create a crispier skin.

Take hens out of the fridge and place potatoes around the baking sheet. Add salt and olive oil on top of the potatoes. Add onion power, garlic powder, and Herbs de Provence on Cornish hens. 

Place in oven on the middle rack at 400 degrees for 35-45 minutes depending on your size of Cornish hens until 160 degrees.