Play on Chicken over Rice: Roasted Cornish Hen Rice Bowl

Ingredients: Cornish hens (2), brown rice, broccoli

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Preparation Notes

– In a pot, steam brown rice, using 3.5 cups water for 2.5 cups rice. Bring rice to a boil over max heat and then drop the heat to the lowest setting and simmer until the rice is cooked

– Cut broccoli into florets and lay on a sheet pan. Oil and season with salt and garlic powder. Roast at 380F for 25 minutes

– Spatchcock the cornish hens on a sheet pan by removing the spine and flattening the dark meat on the pan. Oil and season with salt, pepper, rosemary, and thyme. Roast at 390F for 1 hour

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Remarks

– When the cornish hens finish cooking, there will be a bit of liquid in the pan, pour that into the rice to infuse it with the flavor of the spices

– If your sheet pan is more crowded with broccoli, you will get less browning compared to a batch with less quantity

– I manually pulled meat off the cooked hens and saved the bones for stock (recipe in a week or so). You can also serve the dark / white meat in whole pieces but breaking it up helps it reheat more evenly