Roasted Cornish Game Hen with Mustard Glaze
Elevate your dinner table with this elegant Roasted Cornish Game Hen with Mustard Glaze recipe, perfect for special occasions or an indulgent weeknight meal. These succulent hens are coated in a flavorful glaze made with Dijon mustard, honey, fresh rosemary, thyme, and zesty lemon, creating a harmonious balance of tangy, sweet, and savory flavors. Roasted to golden perfection and basted with pan juices, the result is tender, juicy meat with irresistibly crispy skin. A touch of chicken broth ensures the hens stay moist and flavorful as they cook. Perfectly portioned for intimate gatherings and ready in just over an hour, this show-stopping dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Impress your guests with this easy yet gourmet recipe!
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons Honey
- 3 cloves Garlic
- 2 teaspoons Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 whole Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Rinse the Cornish game hens under cold water and pat them dry with paper towels. Trim any excess fat.
In a small bowl, combine olive oil, Dijon mustard, honey, minced garlic, chopped rosemary, and thyme. Zest and juice the lemon, adding both the zest and juice to the mustard mixture. Stir well to create the glaze.
Rub the hens all over with salt and black pepper, including the cavity. Then, generously brush the mustard glaze over the hens, covering them completely.
Place the hens breast-side up in a roasting pan or oven-safe skillet. Tuck the wing tips under the birds to prevent them from burning during roasting.
Pour the chicken broth into the roasting pan to help create a moist cooking environment.
Roast the hens in the preheated oven for 50 to 60 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
Baste the hens with the pan juices every 15 to 20 minutes to enhance flavor and keep the skin moist.
Once cooked, remove the hens from the oven and cover them loosely with aluminum foil. Let them rest for 10 minutes to allow the juices to redistribute.
Carve and serve the roasted hens with your favorite side dishes, spooning any remaining pan juices over the meat for added flavor.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4377 mg | 190% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.2 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 196 mg | 15% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2445 mg | 52% | |
*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.
