Low Iodine Roast Cornish Hens with Garlic and Sage

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

4.6

(11)

Low Iodine Roast Cornish Hens with Garlic and Sage

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Ingredients

4 servings

2 cornish hens (about 1 ½ lb each), patted dry
3 tbsp olive oil, divided
1 tsp fine sea salt
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
6 cloves garlic, smashed and peeled
8 fresh sage leaves
6 sprigs fresh thyme
2 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the roasting bed

3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 lb baby potatoes, halved

For the pan jus

½ cup chicken broth
1 tbsp apple cider vinegar

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Set a wire rack inside a large roasting pan.
2
In a small bowl, mash together the softened butter, 4 of the smashed garlic cloves (finely minced), 4 of the sage leaves (finely chopped), and 1/2 tsp of the salt into a smooth paste.

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