Creole Cornish Game Hens Creole Chicken
Elevate your dinner table with these succulent Creole Cornish Game Hens, a recipe that packs bold Southern flavors into a stunning main course. Rubbed with a vibrant blend of Creole seasoning, garlic, paprika, and cayenne pepper, these hens are roasted to golden perfection, infused with fresh thyme, lemon, and aromatic garlic. The dish shines with its rich pan juices, enhanced by a buttery chicken stock and citrusy kick, making every bite a burst of flavor. Ideal for a show-stopping meal, these game hens are easy to prepare yet irresistibly flavorful, perfect for pairing with rice, roasted vegetables, or other Creole-inspired sides. Ready in just over an hour, this recipe is a delicious way to bring the savory essence of Creole cuisine to your kitchen.
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Recipe Information
Ingredients
- 4 Cornish game hens
- 3 tablespoons Olive oil
- 4 tablespoons Creole seasoning
- 2 teaspoons Garlic powder
- 2 teaspoons Paprika
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 1 tablespoon Fresh thyme
- 2 Lemon
- 4 Garlic cloves, minced
- 1.5 cups Unsalted chicken stock
- 4 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Rinse the Cornish game hens under cold water and pat them dry with paper towels.
In a small bowl, combine Creole seasoning, garlic powder, paprika, onion powder, cayenne pepper, salt, and black pepper.
Rub the hens all over with olive oil, then season generously with the spice mixture. Make sure to coat the skin evenly and also sprinkle a bit inside the cavities.
Cut one lemon into quarters. Stuff a lemon wedge, a small sprig of thyme, and 1 clove of minced garlic inside the cavity of each hen.
Place the hens in a roasting pan, breast-side up. Arrange them so they are not too crowded and can cook evenly.
Melt the butter in a small saucepan over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant. Add the juice of the second lemon and chicken stock, stirring to combine. Pour this mixture into the bottom of the roasting pan.
Roast the hens in the preheated oven for 50-60 minutes, basting every 15 minutes with the pan juices, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove the hens from the oven and let them rest for 10 minutes before serving.
Serve the hens whole or halved, drizzling some of the pan juices over the top for extra flavor. Pair with rice, roasted vegetables, or your favorite Creole-inspired side dish.
Nutrition Facts
Calories |
4978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 10592 mg | 461% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 3.8 g | ||
| Protein | 466.7 g | 933% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 436 mg | 34% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4974 mg | 106% | |
*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.
