Oregano Cornish Game Hens
Elevate your next dinner gathering with these succulent Oregano Cornish Game Hens, packed with Mediterranean-inspired flavors and roasted to golden perfection. This recipe combines the earthy aroma of fresh oregano, the zing of lemon zest and juice, and the comforting richness of garlic and butter for a truly irresistible dish. The hens are marinated, basted with their own flavorful juices, and roasted alongside a splash of chicken stock to ensure juicy, tender meat and beautifully crisped skin. Perfect for an intimate dinner party or a special family meal, these game hens are as easy to prepare as they are impressive to serve. Pair with roasted vegetables or a fresh green salad, and enjoy a meal that feels like a trip to the sunny Mediterranean coast. Ideal for home cooks searching for an elegant yet approachable recipe, these Oregano Cornish Game Hens will quickly become a favorite centerpiece for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole (approximately 1.5 lbs each) Cornish game hens
- 3 tablespoons Olive oil
- 2 tablespoons (chopped) Fresh oregano leaves
- 4 minced Garlic cloves
- 1 whole (zested and juiced) Lemon
- 2 teaspoons Salt
- 1 teaspoon (freshly ground) Black pepper
- 2 tablespoons (softened) Butter
- 1 cup Chicken stock
- 1 pinch (optional) Red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish game hens dry with paper towels, and trim any excess fat or skin from the cavity.
In a small bowl, combine olive oil, chopped fresh oregano, minced garlic, lemon zest, lemon juice, salt, black pepper, and a pinch of red pepper flakes (if using). Mix well to form a marinade.
Gently loosen the skin over the breasts of each hen by sliding your fingers underneath. Rub a tablespoon of softened butter directly onto the breast meat beneath the skin of each hen.
Brush the oregano marinade generously over the hens, making sure to coat the skin and cavity evenly.
Place the hens breast-side up in a roasting pan or cast-iron skillet. Pour the chicken stock into the bottom of the pan to prevent the drippings from burning and to keep the hens moist.
Roast the hens in the preheated oven for 50-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the hens with the pan juices every 15-20 minutes for added flavor.
Once the hens are cooked through, remove them from the oven and let them rest for 10 minutes to allow the juices to redistribute.
Carve the hens and serve with the pan juices drizzled over the top. Garnish with additional fresh oregano if desired.
Nutrition Facts
Calories |
3448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 5950 mg | 259% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 328.3 g | 657% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 326 mg | 25% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3237 mg | 69% | |
*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.
