Cornish Hens and Vegetables in Foil Packets

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READY IN: 1hr 10mins
Recipe by Cheri in Healdsburg

This makes the most moist and delicious cornish hens I've ever tasted. It's from 365 Ways to Cook Chicken. The beauty of this dish is threefold. First of all. the individual packets can be prepared hours before dinner and refrigerated. Secondly, for those on a low-fat diet, this method of cooking is ideal: simply reduce the butter to 1 teaspoon a serving. And last but not least, the bright yellow squash, orange carrots and red-skinned potatoes make a lovely presentation. A mandolin or food processor with slicing blade makes for a quicker prep.

Ingredients Nutrition

  • 4 Cornish hens, halved, backbones removed
  • salt
  • pepper
  • 8 small red potatoes, scrubbed and sliced
  • 1 large yellow squash, sliced
  • 4 carrots, sliced
  • 1 large onion, sliced
  • 14 lb mushroom, sliced
  • 4 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 12 teaspoon coarsely cracked pepper


  1. Preheat oven to 350 degrees.
  2. Season hens with salt and freshly ground pepper.
  3. Place two chicken halves, skin side down, on bottom half of a 12 x 18-inch sheet of heavy-duty aluminum foil.
  4. Layer one quarter of potatoes, squash, carrots, onions and mushrooms over the top of the of the hen halves.
  5. Repeat with remaining 3 hens and vegetables.
  6. In a small bowl combine the melted butter, lemon juice and pepper.
  7. Drizzle over vegetables, dividing equally among the packets. Season lightly with salt and sprinkle 1 tablespoon over each packet.
  8. Bring top half of foil over food and make a series of pleated folds all around to seal.
  9. Place on a couple of baking sheets and bake for 50 to 60 minutes, until juices from hen run clear when thigh is pricked.

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