Air Fryer Cornish Hens with New Potatoes
A quick and juicy recipe for Cornish hens cooked in the air fryer, served with golden new potatoes.
Steps
- 1
Pat the hen dry with paper towels. Season the cavity generously with salt and pepper.
- 2
In a small bowl, mix the softened butter with garlic powder, onion powder, smoked paprika, 1/2 teaspoon Italian seasoning, and dried parsley. Spread half the mixture over the outside of the hen.
- 3
Toss the new potatoes with olive oil, salt, pepper, and the remaining 1 teaspoon Italian seasoning until well coated.
- 4
Place the hen breast-side down in the air fryer basket and arrange the potatoes around it. Cook at 175°C (350°F) for 10 minutes.
- 5
Turn the hen breast-side up. Cook for another 10 minutes, then brush with the remaining herb butter. Continue cooking for 10 more minutes, or until the internal temperature at the thigh reaches 74°C (165°F). Let rest 5 minutes before carving and serving.
Shopping list
1 Cornish game hen (~680g), 680g baby potatoes, 75g butter, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, 1.5 tsp Italian seasoning, 1/2 tsp dried parsley, 1 tbsp olive oil, salt, pepper
Recipe story
The Cornish hen originates from Cornwall, England, where it was bred for its tender meat. In the 19th century, royal chefs served it at lavish banquets. New potatoes, native to South America, were introduced to Europe by Spanish explorers. The combination of succulent poultry and golden potatoes became an English classic. This recipe is adapted for the air fryer to reduce cooking time while retaining juiciness.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
Corn
Corn, native to Central America, was domesticated over 9,000 years ago in Mexico. After the discovery of the Americas, it spread rapidly to Europe, Africa, and Asia, becoming a global staple crop. Fun fact: in Italy, corn was called 'grano turco' (Turkish wheat) because it was believed to originate from the East.
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