Roasted Cornish Game Hens Recipe Courtesy the Neelys
Elevate your dinner table with the Neelys' Roasted Cornish Game Hens, a show-stopping recipe that's as flavorful as it is elegant. These succulent game hens are generously seasoned with a savory blend of garlic, fresh rosemary, and thyme, then stuffed with tangy lemon halves to infuse every bite with bright, citrusy notes. Roasted to perfection atop a bed of caramelized carrots, red potatoes, and onions, and basted with pan juices, the result is an irresistible medley of golden-brown, crispy skin, tender meat, and perfectly roasted vegetables. With just 15 minutes of prep and an hour in the oven, this dish is ideal for both intimate dinner parties and weekend family meals. Packed with rustic charm and hearty flavors, this Cornish game hens recipe is sure to impress your guests and become a new favorite.
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 2 tablespoons Butter, softened
- 4 cloves Garlic, minced
- 1 tablespoon Rosemary, fresh and chopped
- 1 tablespoon Thyme, fresh and chopped
- 1 whole Lemon, halved
- 4 whole Carrots, peeled and cut into chunks
- 6 whole Red potatoes, quartered
- 1 whole Onion, cut into thick wedges
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Rinse the Cornish game hens inside and out under cold water, then pat them dry with paper towels.
Season the hens generously with salt and black pepper, both inside the cavity and on the outside.
In a small bowl, mix together the olive oil, softened butter, minced garlic, chopped rosemary, and thyme.
Rub the butter mixture over the entire surface of the hens, ensuring to get under the skin for maximum flavor.
Stuff each hen cavity with half a lemon.
Arrange the carrots, red potatoes, and onion wedges in a large roasting pan. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper.
Place the prepared Cornish game hens on top of the vegetables in the roasting pan, breast side up.
Pour the chicken stock into the bottom of the roasting pan to keep the vegetables moist and to create a flavorful base for a potential gravy.
Roast the hens in the preheated oven for about 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Halfway through cooking, baste the hens with the pan juices for additional flavor and to ensure golden, crispy skin.
Once cooked, remove the roasted hens from the oven and let them rest for 10 minutes before carving.
Serve the hens alongside the roasted vegetables for a hearty and delicious meal.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.8 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1892 mg | 40% | |
*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.
