Wednesday Roast Chicken Night

Well, once a week now, I can't help but seriously crave roast cornish hen. Not only is it more delicious than it's larger cousin, the regular hen, it's the perfect portion and always comes out more concentrated in flavor and juiciness. You can vary the seasoning for this versatile meat, but the cooking technique is standard. Pair it with anything. Vegetables, potatoes, rice, pasta, etc. Great paired with favorite glass of red wine, such as a merlot.

Here's my favorite recipe for the chicken:

Serves 2:

1 Cornish hen, rinsed and pat dry.
2 tbsp garlic powder
2 tbsp onion powder
1-2 tbsp kosher salt (less if you prefer less salty)
1/2 tbsp celery seed
1/2 tbsp dried dill
1/2 tbsp dried thyme
(1/2 tbsp dried sage and/or paprika also if you like)
1/8 cup olive oil (about 4 tbsp)
crushed black pepper
2 stalks of celery cut into 1/4 or 1/2.

Preheat oven at 385 F

Mix all the dried herbs together with olive oil into a paste. Rub the paste all over the outside and inside cavity of the chicken.

In a baking dish, place celery in center of dish and place the hen breast down over the celery stalks. Place into oven and cook uninterrupted for 60-65 minutes. Most of the oil will cook out of the chicken onto the dish beneath the celery stalks.

About 20-15 min before chicken is done, begin prepping sides. I like to make it easy and serve with a side of sauteed asparagus and rice pilaf (rice cooked in chicken stock and a little onion salt).

Take out of oven and cut down middle into 2 portions. Serve with favorite healthy side.

Enjoy this wonderul Wednesday night meal. 8)

Bon Appetit & Namaste!