Roasted Herbed Baby Chickens
Elevate your next dinner with these tender, golden-brown Roasted Herbed Baby Chickens, a show-stopping centerpiece bursting with fresh, aromatic flavors. Each Cornish hen is seasoned to perfection with a zesty blend of lemon, garlic, rosemary, thyme, and a touch of smoky paprika, while softened butter tucked beneath their crispy skin ensures rich, juicy meat in every bite. Stuffed with fragrant herbs and roasted alongside optional chicken stock for extra moisture, these individually portioned birds are a delightful and elegant twist on classic roast chicken. Ready in just over an hour, this recipe is perfect for intimate gatherings or special occasions, pairing effortlessly with your favorite sides for a meal that’s as easy as it is impressive.
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Recipe Information
Ingredients
- 4 whole baby chickens (Cornish hens)
- 4 tablespoons olive oil
- 1 whole lemon (juiced and zested)
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 whole garlic cloves (minced)
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter (softened)
- 1 whole onion (quartered)
- 0.25 cup chicken stock (optional, for basting)
Instructions
Preheat your oven to 425°F (220°C).
Pat the baby chickens dry with paper towels, ensuring the skin is dry for a crisp roast.
In a small bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, paprika, kosher salt, and black pepper.
Carefully loosen the skin of each chicken using your fingers and spread the softened butter directly under the skin of each chicken.
Rub the olive oil and herb mixture generously all over the chickens, ensuring to coat the entire surface, including the cavity.
Stuff each chicken cavity with a sprig of rosemary, a sprig of thyme, and a piece of the quartered onion.
Place the seasoned chickens breast-side up in a roasting pan or baking dish, ensuring they are spaced slightly apart.
Optionally, add 1/4 cup of chicken stock to the bottom of the pan to keep the birds moist during cooking.
Roast the chickens in the preheated oven for 45-50 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is golden and crispy.
Remove the chickens from the oven and let them rest for 10 minutes before carving or serving, allowing the juices to redistribute.
Serve with your favorite side dishes, and garnish with additional fresh herbs and lemon wedges if desired.
Nutrition Facts
Calories |
5622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.2 g | 539% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1662 mg | 554% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 424.7 g | 849% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 418 mg | 32% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4489 mg | 96% | |
*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.
