Cornish Hen Roasted in Dutch Oven

I am making this up based on many sources.


  • About 1.5 lb of cornish hen
  • Marinate
    • 2 Tbsp yogurt
    • 1 tsp asafoetida
    • 1 tsp cumin powder
    • 1 tsp salt
    • 1 tsp coriander powder
    • 2 tsp tumeric
  • 1 stalk of celery, cut into two, and chop one of the halves into one-inch pieces
  • 1 beet, lightly peeled, cut into eight pieces
  • 1 sweet potato, peeled and chopped into pieces about the size of those of the beet.


  1. Mix the marinate and put it with the chicken into a ziplock bag and refrigerate for at least 4 hours.
  2. Turn on oven for 350F.
  3. Stick the half celery into the cavity of the chicken.
  4. Put the chicken, breast up, in the oven. Surround it with the rest of the celery pieces and the chopped beet.
  5. Roast at 350F for 45min.
  6. Carefully open the pot, baste the chicken with the juice. If you don’t feel like it, skip this step. Either way, keep roasting for another 15 min.
  7. Turn up the heat to 400F. Add the sweet potato pieces, and leave the lid off. Roast this for another 15 min.
  8. Turn off the oven and take out the dutch oven, leaving the lid still off.

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