The Best Baked Cornish Game Hens
Perfectly golden and irresistibly succulent, "The Best Baked Cornish Game Hens" is an elevated yet approachable dish that’s sure to impress. This recipe combines tender, flavorful hens with a fragrant herb marinade of fresh rosemary, thyme, garlic, and olive oil, seasoned to perfection. Lemon slices and butter tucked into each cavity infuse the meat with a citrusy richness, while a bed of roasted carrots, celery, and onion soaks up the savory drippings. Roasted to crispy perfection and finished with pan juices, this stunning main course pairs beautifully with simple sides, offering a gourmet touch for gatherings, special occasions, or a cozy dinner at home. Easy to prepare and brimming with bold flavors, this recipe is a must-try for fans of elegant comfort food.
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Recipe Information
Ingredients
- 4 pieces Cornish game hens
- 4 tablespoons Olive oil
- 4 cloves Garlic, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 pieces Lemon, sliced
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 4 tablespoons Unsalted butter, softened
- 1 cup Chicken broth
- 3 pieces Carrots, roughly chopped
- 3 pieces Celery stalks, roughly chopped
- 1 piece Onion, quartered
Instructions
Preheat the oven to 400°F (200°C).
Pat the Cornish game hens dry with paper towels, then season the cavities with a pinch of salt and black pepper.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a herb marinade.
Rub the herb marinade over the entire surface of each hen, ensuring even coverage.
Stuff each hen cavity with a slice or two of lemon and a small square of butter.
In a large roasting pan, spread the chopped carrots, celery, and onion evenly to create a bed.
Place the hens on top of the vegetables, breast-side up.
Pour the chicken broth into the roasting pan around the vegetables.
Loosely tent the roasting pan with aluminum foil and roast the hens in the preheated oven for 40 minutes.
Remove the foil and continue roasting for another 20 minutes, or until the hens reach an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Remove the hens from the oven and let them rest for 10 minutes before carving or serving.
Serve the hens whole or halved with the roasted vegetables and pan juices drizzled on top for extra flavor.
Nutrition Facts
Calories |
5117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.3 g | 414% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 6891 mg | 300% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 17.7 g | ||
| Protein | 469.6 g | 939% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 536 mg | 41% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5881 mg | 125% | |
*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.
