Cornish Hens with Roasted Ratatouille
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Cornish Hens with Roasted Ratatouille

Cornish Hens with Roasted Ratatouille

Serves 4 | Prep/Cook Time: 1 Hr 15 Min
  • Calories 336
  • Protein 22g
  • Sodium 618mg
  • Sat.Fat 4.8g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 336
% Daily Value*
Total Fat 19.1g 0 %
Saturated Fat 4.8g 0 %
Cholesterol 113g 0 %
Sodium 618mg 0 %
Total Carbs 21g 0 %
Dietary Fiber 6g 0 %
Sugars g
Protein 22g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

2 PERDUE® Fresh Whole Cornish Hens, Twin Pack
1 medium eggplant, chopped
1 medium zucchini, chopped
1 can (14-1/2-ounce) diced tomatoes seasoned with green pepper and onions
1/2 cup olive oil vinaigrette
8 sprigs fresh oregano
1 Preheat oven to 350° F. Place eggplant, zucchini and tomatoes in a large bowl. Pour vinaigrette over mixture and gently stir to coat. Set aside.
2 Remove giblets from hens. Gently loosen skin and tuck oregano into these pockets.
3 Place Cornish hens in a roasting pan and surround with vegetables. Bake 50 to 60 minutes or until a meat thermometer inserted in thickest part of thigh registers 180° F.
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Serves 4

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