Game Hen with Blackberry Gastrique and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Pan-roasted game hen served with a tangy blackberry gastrique and a medley of caramelized roasted root vegetables. This French-inspired game-day recipe, ready in about 60 minutes, pairs game hen, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 1.5 lbs each) game hen
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 4, minced garlic cloves
• 4 fresh thyme sprigs
• 1 cup blackberries
• 1/4 cup red wine vinegar
• 2 tbsp honey
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 medium, cut into wedges red onion

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Pat dry 2 game hens and season inside and out with 2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat.
2. Step 2: Add the game hens, breast side down, and sear for 5 minutes until golden brown. Flip and sear the other side for 5 minutes. Add 4 minced garlic cloves and 4 fresh thyme sprigs to the pan, then transfer the skillet to the oven and roast for 20 minutes.
3. Step 3: Meanwhile, toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 cut red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast in the oven alongside the hens for 20 minutes until caramelized and tender.
4. Step 4: For the blackberry gastrique, combine 1 cup blackberries, 1/4 cup red wine vinegar, and 2 tbsp honey in a small saucepan over medium heat. Simmer for 10 minutes, mashing blackberries occasionally, until the sauce thickens and coats the back of a spoon.
5. Step 5: Remove hens and vegetables from the oven. Let hens rest 5 minutes before serving. Spoon the blackberry gastrique over the hens and serve with the roasted root vegetables.