Roasted Hens with Sweet Carrots


  • 2 Cornish hens (1 to 1-1/2 lbs. ea.), halved
  • 1 bag (16 oz.) baby carrots
  • 3 Tbsp. honey
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper


  1. Preheat oven to 425°. In broiler pan, without rack, arrange hens. Add carrots around hens; set aside. In small bowl, blend remaining ingredients; brush and pour over hens and carrots. Roast 20 minutes. Stir carrots and baste hens. Roast an additional 10 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°. Remove hens and, if needed, cover carrots with aluminum foil and continue roasting until carrots are tender.