Cornish Game Hens with Garlic Cloves and Onion
Elevate your dinner table with these tender and flavorful Cornish Game Hens with Garlic Cloves and Onion—an exquisite recipe perfect for special occasions or an impressive weeknight meal. These succulent hens are infused with the rich aromas of fresh rosemary, thyme, and zesty lemon, while being perfectly complemented by a bed of sweet roasted onions and buttery garlic cloves. The cooking process, which includes a foolproof two-step roasting technique, ensures irresistibly golden, crispy skin and juicy, fall-off-the-bone meat. A splash of chicken broth keeps the dish moist, while a paprika and olive oil rub adds a subtle smoky depth. Serve these stunning hens alongside your favorite sides, like roasted potatoes or steamed vegetables, and let the pan's savory juices complete this unforgettable feast. Perfectly seasoned, aromatic, and remarkably easy to prepare, these Cornish game hens are sure to delight!
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Recipe Information
Ingredients
- 2 whole hens Cornish game hens
- 20 whole cloves Garlic cloves
- 1 large, diced Yellow onion
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 sprigs Fresh thyme
- 3 sprigs Fresh rosemary
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Chicken broth
- 1 halved Lemon
Instructions
Preheat your oven to 375°F (190°C).
Rinse the Cornish game hens under cold water and pat them dry with paper towels.
Rub the hens inside and out with 1 tablespoon of olive oil each, and season generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika for each hen.
Stuff each hen with a few garlic cloves, half a rosemary sprig, half a thyme sprig, and a lemon half. Tie the legs together with butcher’s twine if desired.
In a roasting pan, spread the diced onion, the remaining garlic cloves, and the rest of the rosemary and thyme sprigs around the bottom.
Place the hens on top of the onion mixture, breast-side up.
Dot each hen with 1 tablespoon of unsalted butter on the breast.
Pour 1 cup of chicken broth into the roasting pan.
Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 40 minutes.
Remove the foil and increase the oven temperature to 425°F (220°C). Roast for another 20 minutes, or until the hens are golden brown and reach an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Baste the hens with the pan juices halfway through the uncovered roasting time for extra flavor.
Once cooked, remove the hens from the oven and let them rest for 10 minutes before carving.
Serve the hens with the roasted garlic cloves and onion mixture, and drizzle with pan juices. Pair with your favorite side dishes, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 6001 mg | 261% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.0 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 359 mg | 28% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3021 mg | 64% | |
*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.
