Baked Chicken Dinner with Mashed Potatoes and Honey-Glazed Carrots

Chicken Marinade:

Combine 1 stick melted butter, 1 tbsp garlic paste, 2 tbsp sofrito, a drizzle of olive oil, 1 achiote seasoning packet, 1 tbsp Dominican oregano, 1 tbsp smoked paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp bouillon powder, a pinch of salt + black pepper, and optional hot sauce. Season to taste, adjusting ingredients as needed.

Step 1 (Cornish Hens):

Wash the Cornish hens with vinegar and lime, rinse, and pat dry. Rub the seasoning paste all over and under the skin. Let it marinate for at least 2 hours or overnight.

Step 2 (Baking Hens):

Transfer the hens to a baking pan and cover. Bake at 375°F for 60 minutes. Uncover, baste with the juices, and bake for another 30–40 minutes, continuing to baste until golden and fully cooked. Once finished, cut the Cornish hens into pieces for serving.

Step 3 (Mashed Potatoes):

Boil peeled potatoes in salted water for 12–15 minutes until tender. Drain and mash with butter, heavy cream, garlic paste, parsley, Parmesan, salt, and pepper until smooth and creamy.

Step 4 (Honey-Glazed Carrots):

Peel carrots and cut in half lengthwise. Toss with butter, honey, olive oil, brown sugar, garlic paste, and seasonings (basil, garlic powder, onion powder, smoked paprika, salt, pepper). Bake until tender and caramelized.

Step 5 (Serving):

Serve the creamy mashed potatoes, honey-glazed carrots, and the cut baked Cornish hens together for a cozy, comforting plate.