Juicy Cornish Game Hens
Elevate your dining experience with these perfectly roasted Juicy Cornish Game Hens, a showstopping yet surprisingly simple dish that's sure to impress. Infused with the aromatic flavors of fresh rosemary, thyme, garlic, and lemon, these tender game hens are seasoned with a savory blend of paprika, olive oil, and butter for irresistibly crisp, golden skin. Roasted on a bed of chicken broth for maximum succulence, this dish is ideal for special occasions or an impressive weeknight dinner. With minimal prep time and a fail-proof basting technique, these hens are perfectly juicy in every bite. Serve them alongside roasted vegetables, herbed potatoes, or a fresh green salad for a complete and unforgettable meal. Perfect for gatherings or a romantic dinner for two, this recipe highlights wholesome ingredients and timeless flavors, turning any occasion into a gourmet feast.
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Recipe Information
Ingredients
- 2 pieces Cornish game hens
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 6 cloves Garlic
- 1 piece Lemon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
- 1 cup 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. Trim any excess fat.
Drizzle the hens with olive oil and rub it all over, ensuring a thin, even coating. Season the hens inside and out with salt, black pepper, and paprika.
Stuff each hen with 1 sprig of rosemary, 2 sprigs of thyme, 3 garlic cloves (smashed), and half of the lemon, cut into wedges.
Truss the hens by tying their legs together with kitchen twine to ensure even cooking and a neat presentation.
Place the hens breast-side up on a roasting rack in a roasting pan.
Melt the butter and brush it generously over the hens to help the skin crisp up during cooking.
Pour the chicken broth into the bottom of the roasting pan to keep the hens moist while roasting.
Roast in the preheated oven for about 60 minutes, basting every 15-20 minutes with the pan juices.
Use a meat thermometer to check for doneness; the internal temperature of the hens should reach 165°F (74°C) at the thickest part of the thigh without touching the bone.
Once cooked, remove the hens from the oven and cover them loosely with foil. Let them rest for 10 minutes before serving to retain their juices.
Carve and serve hot, drizzled with the pan juices for extra flavor, alongside your favorite sides.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 687 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.
