Herb Roasted Cornish Game Hens
Elevate your next dinner with these herb roasted Cornish game hens—an elegant yet surprisingly simple dish perfect for any occasion. Tender, golden-crisp hens are infused with the aromatic flavors of fresh rosemary, thyme, and garlic, while a hint of zesty lemon and a basting of savory pan juices keep them irresistibly moist. A touch of butter under the skin adds richness and depth, while a splash of dry white wine imbues the dish with sophisticated flair as it roasts. Ready in just over an hour and ideal for individual servings, these petite hens make the perfect centerpiece for everything from intimate gatherings to celebratory meals. Pair them with roasted vegetables or creamy mashed potatoes for an unforgettable feast that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Cornish game hens
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 cloves Garlic cloves, minced
- 1 piece Lemon, cut into quarters
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Unsalted butter, softened
- 0.5 cup Dry white wine or chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Rinse the Cornish game hens under cold water and pat dry with paper towels. Remove any excess fat or giblets if present.
Using your fingers, carefully loosen the skin over the breasts of the hens. Spread 1 tablespoon of softened butter under the skin of each hen for extra flavor and moisture.
Rub the outside of each hen with olive oil and season generously with salt and black pepper.
Stuff the cavity of each hen with 1 sprig of rosemary, 2 sprigs of thyme, 2 minced garlic cloves, and 2 lemon quarters.
Truss the legs of each hen with kitchen twine to ensure even cooking and a compact shape.
Place the hens breast-side up in a roasting pan or cast-iron skillet. Pour the white wine or chicken broth into the bottom of the pan.
Roast the hens in the preheated oven for 45 to 50 minutes or until the skin is golden brown and the internal temperature of the thickest part of the breast reaches 165°F (74°C). Baste the hens with pan juices every 15 minutes for extra moisture and flavor.
Once the hens are fully cooked, remove them from the oven and let them rest for 10 minutes before carving.
Serve the hens whole or halved with your favorite sides, such as roasted vegetables or mashed potatoes. Spoon additional pan juices over the meat for added flavor.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 650 mg | 14% | |
*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.
