Roasted Cornish Game Hens
Elevate your dinner game with these perfectly **Roasted Cornish Game Hens**, a show-stopping dish that's both elegant and surprisingly simple to prepare. These tender, golden-brown hens are infused with a fragrant blend of **fresh rosemary, thyme, garlic, and a hint of citrus** from juicy lemon wedges tucked inside. Roasted on a bed of colorful **carrots, celery, and onion**, they soak up extra flavor from a splash of white wine or chicken broth, creating a rich, savory pan sauce. Perfectly crisped and basted to perfection, this recipe is ideal for holidays, date nights, or any special occasion. With minimal prep and just an hour of cooking, these hens are guaranteed to impress while keeping things stress-free in the kitchen. Serve whole or halved alongside the roasted vegetables for a rustic yet refined feast! **Keywords:** roasted Cornish game hens, herb-marinated game hens, easy roast dinner, holiday main dish.
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Recipe Information
Ingredients
- 2 whole (approximately 1.5 lbs each) Cornish game hens
- 4 tablespoons Olive oil
- 4 minced Garlic cloves
- 2 sprigs (chopped) Fresh rosemary
- 2 sprigs (chopped) Fresh thyme
- 1 sliced into wedges Lemon
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons (softened) Unsalted butter
- 1 cup White wine or chicken broth
- 2 large (peeled and chopped) Carrots
- 2 stalks (chopped) Celery
- 1 large (chopped) Onion
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish game hens dry with paper towels to remove any excess moisture.
In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and ground black pepper. Mix to create a fragrant herb marinade.
Rub the marinade generously over the hens, making sure to coat both the outside skin and the cavity.
Cut the lemon into wedges, and place 1-2 wedges inside the cavity of each hen. Add a small knob (approximately 1/2 tablespoon) of butter into each cavity as well.
In a large roasting pan, arrange the chopped carrots, celery, and onion to create a bed for the hens. This will help flavor the drippings and prevent the hens from sticking to the pan.
Place the hens on top of the vegetable bed, breast-side up.
Pour the white wine or chicken broth into the roasting pan to add moisture and create a base for a potential sauce.
Roast the hens in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the hens with the pan drippings every 15-20 minutes for extra flavor and moisture.
Once done, remove the hens from the oven and tent loosely with aluminum foil. Let them rest for 10 minutes to allow the juices to redistribute.
To serve, cut each hen in half or serve whole, depending on preference. Pair with the roasted vegetables from the pan and drizzle with any remaining pan juices.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1109 mg | 24% | |
*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.
