If you follow me on instagram you most likely saw this picture that I posted of my New Years Eve adventures:


I know, I know, I am a wild child. Whatever.. I am a homebody and I have no shame. Plus I was on-call so I couldn’t get too far.

I have seen these cute little birds at the grocery store and have been wanting to try my hand at cooking one. A fancy last meal for 2016 finally gave me a reason to do it. I was intimidating, I am not going to lie. I was actually prepared to thaw something in the freezer if this didn’t turn out… Luckily, I didn’t have to do that. 

I was so shocked at how simple cooking this little mini bird was, it took next to no effort- seriously. Don’t be intimidated to try your hand at this dish, it’s easy and sure to impress. 



I will say too, it was a messy meal, lots of de-boning, but so worth it for a fun meal to shake things up. I’ll definitely be making this again!

Dutch Oven Cornish Hen Meal

Yield: 2
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

An impressive meal that is so easy to make!


  • 1 cornish game hen
  • 1/2 tsp each:
  • -Garlic powder
  • -Cumin
  • -Paprika
  • -Chili powder
  • -Dried thyme
  • 1 tsp EVOO (divided)
  • 2 medium sweet potatoes
  • 1 tsp brown sugar
  • 1 bag frozen veggie of choice


    Preheat oven to 425 degrees. Lightly grease a dutch oven, set aside.

Thaw hen according to packaged directions.

Combine spices and rub 3/4 of spice blend on the inside cavity of the bird. Rub outside of bird with 1/2 tsp EVOO and rub remaining 1/4 spice mixture on the outside, into the oil. Place bird in the middle of the dutch oven.

Wash, scrub, and largely chop sweet potatoes. In a large bowl toss with remaining 1/2 tsp EVOO and brown sugar. Place on one side of the bird.

On the other side of the bird, place you frozen veggies. 

Bake the dutch oven covered for about 1 hr, and then uncover and cook for an additional 15 minutes. 


Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 168mgSodium: 188mgCarbohydrates: 34gFiber: 7gSugar: 11gProtein: 33g

I used this recipe from The Kitchen Whisperer as a base and modified. Fab!