Roast Hens with Golden Vegetable Hash

Name: Roast Hens with Golden Vegetable Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 227 grams piece banana squash; 2 Cornish hens (1 1/2 lb. each); 1 Tbsp chopped fresh sage leaves or 1 teaspoon dried rubbed sage; 6 fresh sage leaves (2 to 3 in. long) or 1 teaspoon dried rubbed sage; 2 cloves garlic, peeled and minced; 3 Tbsps olive oil; 170 grams onion; 0 teaspoons About pepper; 227 grams red bell pepper; 0 teaspoons About salt; 2 Tbsps soy sauce; 227 grams Yukon Gold potato

Roast Hens with Golden Vegetable Hash is a gluten free and dairy free recipe with 2 servings. This main course has 1307 calories, 86g of protein, and 85g of fat per serving. This recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of bell pepper, banana squash, cornish hens, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Remove necks and giblets from hens if present; reserve for another use or discard. Rinse hens and pat dry. In a 1-gallon zip-lock plastic bag, mix vinegar, 1 tablespoon olive oil, soy sauce, chopped sage, and half the garlic.

Ingredients you will need

Olive Oil

Soy Sauce

Vinegar

Garlic

Sage

Equipment you will use

Ziploc Bags

Add hens. Seal bag and chill, turning occasionally, at least 1 hour or up to 1 day.

Rinse squash, potato, and bell pepper.

Ingredients you will need

Bell Pepper

Potato

Squash

Cut off and discard skin from squash. Stem and seed bell pepper. Peel onion.

Ingredients you will need

Bell Pepper

Squash

Onion

Cut squash, potato, pepper, and onion into 1/2-inch cubes; put in a 9- by 13-inch baking pan.

Ingredients you will need

Pepper

Potato

Squash

Onion

Equipment you will use

Baking Pan

Add remaining 2 tablespoons olive oil, remaining garlic, the whole sage leaves, 1/4 teaspoon salt, and 1/8 teaspoon pepper; mix well.

Ingredients you will need

Sage

Olive Oil

Garlic

Pepper

Salt

Lift hens from marinade; discard marinade. Set birds slightly apart, breast up, on a rack in a 10- by 15-inch baking pan. Tie ends of drumsticks loosely together with cotton string.

Ingredients you will need

Chicken Drumsticks

Marinade

Equipment you will use

Baking Pan

Place vegetables on the top rack and hens on the bottom rack of a 425 regular or convection oven. Roast, stirring vegetables occasionally, until vegetables are browned and tender when pierced and hens are browned and meat at thigh bone is no longer pink (cut to test), 45 to 60 minutes.

Ingredients you will need

Vegetable