Roasted Cornish Hens with Roasted Vegetables

This is a twist on the other recipe I posted for roasted Cornish hens.  I place chopped veggies under the hens to cook while roasting the hens.  The drippings from the hens, marinade and the chicken broth make a nice savory sauce for the vegetables.  Inexpensive and fabulous!


2 Cornish Hens, giblets removed
1 small bag of baby carrots, or about 2 cups
2 - 3 celery ribs, chopped
2 - 3 large potatoes, cut into chunks
6 - 8 garlic cloves, crushed, separated
1 cup chicken broth
1/4 cup olive oil
1/4 cup white wine
juice and zest of 1 small lemon (save a little of the juiced lemon to stuff in the hens)
1 TBSP Worcestershire sauce
1 TBSP garlic powder
1 tsp Tony Chachere's Creole Seasoning
1 tsp lemon pepper
pepper to taste
2 bay leaves


Line a roasting pan with foil.  Place the chopped vegetables on top of foil.  Pour the broth over the vegetables.  Place a grate or grill over the vegetables to elevate the hens.  Stuff the hens with a piece of the squeezed lemon, a clove of crushed garlic and a bay leaf.  Place the hens on the grill, which will allow the juices and marinade from the hens to seep down to the vegetables.  Mix in a small bowl the olive oil, wine, lemon juice and zest, Worcestershire, garlic powder, Tony Chachere's, lemon pepper and regular pepper.  Brush marinade all over the hens and in the cavity.  Cook at 400 degrees for at least one hour or until golden brown.