Skillet Cornish Hens with Leeks, Sage, and Root Vegetables
Prepare the perfect roasted cornish hens with golden brown skin and tender flavorful meat placed over delicious root vegetables. It's a simple, elegant fall meal you'll make over and over!
- Cornish hens - 5
- Leek, chopped - 1
- Lemon wedges - 5
- Fresh sage leaves - 5
- Large onion, cut into medium sized wedges - 1
- Celery stalks, chopped - 4
- Carrots, chopped - 5
- Turnips, cut into wedges - 2
- Baby or fingerling potatoes - 20
- Mini assorted colored bell peppers, cut in half - 10
Stuff each Cornish hen with a lemon wedge, 1 sage leaf, and leeks. Place the root vegetables in the skillet, starting with the potatoes. Place Cornish hens on top of vegetables and salt and pepper them.
Turn pellet grill to 400 degrees. Place skillet on rack and grill until internal temp of Hens is 160 degrees. Take off the grill and rest to allow the internal temp of hens to reach 165 degrees. Using kitchen shears or a large chef knife, cut hens in half and serve with vegetables. Use the drippings in the pan to drizzle over hens and vegetables.