Cornish Game Hens
Elevate your dinner table with these succulent and perfectly roasted Cornish Game Hens, a show-stopping entrée infused with rich, herbaceous flavors. This recipe features crispy golden skin and juicy, tender meat seasoned with a luxurious blend of butter, garlic, fresh rosemary, thyme, and parsley. The addition of fragrant lemon tucked inside the cavity enhances the flavor, while a bed of roasted vegetables and a splash of chicken broth create a savory base brimming with depth. With just 20 minutes of prep and minimal hands-on cooking time, this elegant dish is surprisingly easy to make, perfect for both special occasions and weeknight dinners. Serve these individually portioned hens alongside the caramelized vegetables and pan drippings for a meal bursting with gourmet charm and rustic appeal.
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Recipe Information
Ingredients
- 2 pieces Cornish game hens
- 4 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 piece Lemon
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 cups Vegetables for roasting (carrots, onions, and potatoes, optional)
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish game hens dry with paper towels. Remove any giblets from the cavity if present.
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and parsley. Zest the lemon and add the zest to the herb butter mixture. Mix well.
Carefully loosen the skin of each hen by sliding your fingers between the skin and the meat, being cautious not to tear the skin.
Spread the herb butter evenly under the skin of each hen, focusing on the breast and thighs. Rub any remaining butter on the outer skin.
Cut the lemon in half and place a half inside the cavity of each hen.
Brush the hens with olive oil and season generously with salt and black pepper on all sides.
If using vegetables for roasting, prepare them by cutting them into bite-sized pieces and arrange them at the bottom of a roasting pan. Drizzle with olive oil and season with salt and pepper.
Place the hens on a rack in the roasting pan, breast-side up, over the vegetables (if using).
Pour chicken broth into the bottom of the pan to keep the meat moist and create a flavorful base for the drippings.
Roast the hens in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast or thigh.
If the skin is not golden and crispy, increase the oven temperature to 425°F (220°C) for the last 5-7 minutes of cooking.
Remove the hens from the oven and let them rest for 10 minutes before carving and serving.
Serve the hens whole or halved with the roasted vegetables and any pan juices spooned over the top.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 17.6 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 315 mg | 24% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3750 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
