Step inside my tavern — the fire’s crackling, the air smells faintly of maple and rosemary, and a golden hen roasts slowly in the hearth. This Maple Hen Roast with Candied Goldenheart Carrots is the sort of dish that could warm even the frostiest wanderer. Sweet maple and herbs glaze a tender game hen until its skin turns perfectly crisp and glistening, while earthy mushrooms and glossy, candied carrots soak up every last drop of that enchanted pan drippings. It’s a meal for slow evenings, feasts among friends, or quiet nights when you crave a bit of magic and comfort on your plate.
This rustic dish shines brightest in late autumn through winter, when root vegetables are sweet and hearty, and everyone’s craving something warm and homey. It’s perfect for holiday tables, Yule feasts, or cozy weekend suppers — especially when paired with mashed parsnips or a hunk of warm bread to soak up the glaze.
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Ingredients
~**~*~* see recipe card for quantities **~*~~*~
For the Maple Roast
- small game hen
- maple syrup
- olive oil or butter
- apple cider vinegar
- sea salt
- ground black pepper
- fresh thyme
- fresh rosemary
- garlic cloves
- mushrooms
- fresh water
For the Candied Goldenheart Carrots
- carrots
- unsalted butter
- maple syrup
- brown sugar
- sea salt
- ground cinnamon
Instructions
- Glaze & Prep: Whisk together the maple glaze ingredients and brush half over the game hen.
- Roast: Add mushrooms and water to the pan. Roast at 400°F for 45–55 minutes, basting halfway through.
- Candy the Carrots: Sauté carrots with butter, maple syrup, and sugar until glossy and caramelized.
- Combine & Serve: Add carrots to the roast during the last 10 minutes, then rest, carve, and drizzle with the pan juices.
Hint: To make sure your hen stays juicy, tent it loosely with foil for the first 20 minutes, then remove it so the skin crisps beautifully.
Substitutions
- Game hen → small chicken or bone-in chicken thighs.
- Gnome Cap mushrooms → cremini or baby bella mushrooms.
- Maple syrup → honey or brown sugar syrup.
- Goldenheart carrots → regular orange or rainbow carrots.
Variations
- Spicy: Add a pinch of cayenne or smoked paprika to the maple glaze.
- Deluxe Feast: Roast with pearl onions or baby potatoes for a heartier meal.
- Kid-Friendly: Skip the vinegar and ginger for a sweeter, milder flavor.
Equipment
- Small roasting dish
- Pastry brush
- Skillet for carrots
- Meat thermometer (optional but helpful)
Maple Hen Roast with Candied Goldenheart Carrots
Equipment
- small roasting dish
- pastry brush
- skillet for carrots
- knife and cutting board
Ingredients
For the Maple Roast
- 1 small game hen about 1-1.5 lbs
- 2 tbsp pure maple syrup
- 1 tbsp extra virgin olive oil or unsalted butter
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 tsp fresh thyme
- 2 cloves garlic minced
- 1 cup mushrooms of choice, cleaned & halved
- 2 tbsp fresh water to keep the roast moist
Candied Goldenheart Carrots
- 1 cup carrots sliced on a diagonal or cut into sticks
- 1 tbsp unsalted butter
- 1 tbsp maple syrup
- 1 tsp brown sugar
- 1 pinch sea salt
- 1 pinch ground cinnamon optional
Instructions
- Preheat the oven to 400°F (200°C). Pat the game hen dry and place it in a small roasting dish.
- Prepare the maple glaze: In a small bowl, whisk together maple syrup, olive oil (or butter), apple cider vinegar, salt, pepper, thyme, rosemary, and garlic. Brush half the glaze all over the hen, making sure to get under the skin where possible.
- Add the vegetables: Scatter the Gnome Cap mushrooms around the bird. Pour about 2 tablespoons of fresh water into the bottom of the dish to keep the roast moist.
- Roast: Place in the oven and roast for 45–55 minutes, basting halfway through with the remaining glaze and melted butter until the skin is golden and crisp.
- While the hen roasts — candy the carrots:-In a small skillet, melt butter over medium heat.-Add the Goldenheart carrots and sauté for 3–4 minutes until slightly tender.-Drizzle in maple syrup and sprinkle with brown sugar, salt, and a touch of cinnamon or ginger if using.-Continue cooking for 5–7 minutes, stirring often, until the carrots become glossy and lightly caramelized.-Remove from heat and set aside.
- Add the sweetness: During the last 10 minutes of roasting, spoon the candied carrots around the hen so they soak up the maple-herb drippings and glaze slightly in the oven.
- Serve: Let rest for 5 minutes before carving. Spoon the maple-rosemary pan drippings over the top and serve everything family-style on a rustic platter.
Storage
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350°F to crisp the skin again. The pan drippings also make a lovely base for a quick gravy the next day.
FAQ
Yes! Just adjust the cooking time — about 1 hour 15 minutes for a small whole chicken.
Yes, you can glaze and refrigerate the bird up to 8 hours before roasting.
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