Lemon and Herb Cornish Hens
Elevate your dinner table with these succulent Lemon and Herb Cornish Hens, a show-stopping dish infused with fresh, zesty flavors and aromatic herbs. Perfectly roasted to golden perfection, these tender hens are seasoned inside and out with a vibrant marinade of olive oil, garlic, lemon juice, and paprika, then stuffed with sprigs of fresh rosemary, thyme, and citrus slices for an irresistible burst of flavor. Juicy and moist, thanks to a savory chicken broth base and a buttery finish, this recipe offers the ultimate blend of elegance and simplicity. Ready in just over an hour, these individually portioned hens make an impressive centerpiece for holidays, dinner parties, or any special occasion. Serve alongside your favorite roasted vegetables or buttered potatoes for a restaurant-quality meal everyone will savor.
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Recipe Information
Ingredients
- 2 whole Cornish hens
- 2 whole Lemon
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 tablespoons Olive oil
- 4 cloves Garlic
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Chicken broth
- 2 tablespoons Butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish hens dry using paper towels and lightly season the cavities with a pinch of salt and pepper.
Juice one lemon and slice the other into thin rounds. Set both aside.
In a small bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Whisk together to create the marinade.
Stuff each hen cavity with 1 sprig of rosemary, 2 sprigs of thyme, and a few lemon slices.
Rub the hens generously with the marinade, ensuring to coat all sides evenly.
Place the hens breast-side up in a roasting pan. Arrange the remaining lemon slices around the hens.
Pour the chicken broth into the bottom of the roasting pan to help keep the birds moist during cooking.
Dot each hen with 1 tablespoon of butter to enhance browning and flavor.
Roast the hens in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs.
Baste the hens with the pan juices halfway through the cooking time to keep the skin crisp and moist.
Once cooked, remove the hens from the oven and let them rest for 10 minutes before serving.
Serve the hens whole or halved, garnished with additional sprigs of rosemary and thyme if desired.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4251 mg | 185% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 521 mg | 11% | |
*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.
