by Jacqueline Elbaz

Sweet and Sour Cornish Hens with Roasted Root Vegetables

10 Servings
1 Hour, 20 Minutes
Easy Easy


  • 2 David Elliot Rock Cornish Hens
  • 1 bag carrots, cut in half then in 1/4 slices
  • 1 bunch celery cut the same as the carrots
  • 1 red onion sliced into thin half-moons
  • 1 fennel bulb, sliced into thin half-moons
  • 5 cloves garlic, crushed
  • 1/3 cup coconut aminos
  • 2 tablespoons oot (tamarind sauce)
  • 1 and 1/2 tablespoons hot honey
  • salt
  • pepper
  • 1/4 cup water


  1. Combine coconut aminos, oot, hot honey, salt, and pepper.
  2. Preheat oven to 400 degrees Fahrenheit. Prepare two roasters that can fit together in your oven.
  3. Place the vegetables in one roaster and the Cornish hens in the other. Pour half of the sauce over the vegetables. Spray the Cornish hens generously with avocado oil. Cook, uncovered: the veggies for 20 minutes and the hens for 25.
  4. Once the vegetables and chicken are done roasting separately, combine together and add the rest of the sauce along with water.
  5. Cover and cook on 400 covered for 35 to 40 minutes, then uncovered for another 10 to 12 minutes.

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