Cornish Hens with Rice Pilaf
Elevate your dinner table with this stunning recipe for Cornish Hens with Rice Pilaf—a dish that is as flavorful as it is elegant. Perfectly roasted Cornish hens are marinated in a zesty blend of olive oil, lemon juice, garlic, and rosemary, creating crispy, golden skin and juicy, tender meat. Paired with a fragrant basmati rice pilaf infused with warm spices like cumin and cinnamon, and studded with optional dried cranberries and crunchy sliced almonds, this side is a showstopper in its own right. With just 20 minutes of prep time and a beautifully simple roasting method, this meal is both approachable and impressive, ideal for holiday feasts or intimate dinner parties. Garnish with fresh parsley and serve up this hearty, aromatic pairing for a dinner guaranteed to delight.
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Recipe Information
Ingredients
- 2 whole Cornish hens
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 2 sprigs Fresh rosemary
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Uncooked basmati rice
- 2 cups Chicken broth
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 0.25 cup Dried cranberries (optional)
- 0.25 cup Sliced almonds (optional)
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Cinnamon
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Rinse the Cornish hens under cold water and pat them dry with paper towels.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create a marinade.
Rub the marinade all over the hens, including under the skin and inside the cavity, for maximum flavor. Place a sprig of rosemary in the cavity of each hen.
Place the hens breast-side up on a roasting pan and set them aside while you prepare the rice pilaf.
In a large skillet, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.
Stir in the uncooked rice, cumin, and cinnamon, coating the rice with butter. Cook for another 2 minutes to lightly toast the rice.
Pour in the chicken broth and bring the mixture to a simmer. If using, stir in the dried cranberries. Season with a pinch of salt.
Transfer the rice mixture to a greased baking dish. Cover with foil and place it in the oven alongside the Cornish hens.
Roast the hens and the rice pilaf for 50–60 minutes, or until the hens reach an internal temperature of 165°F (74°C) when measured in the thickest part of the breast.
During the last 10 minutes of cooking, uncover the hens to allow the skin to become golden and crisp. If using, scatter the sliced almonds over the rice pilaf for extra texture.
Remove the hens and rice pilaf from the oven. Let the hens rest for 5–10 minutes before carving.
Serve the Cornish hens over the rice pilaf, garnished with fresh parsley.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 722 mg | 15% | |
*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.
