Cornish Hen Recipe
This Cornish Hen Recipe is coated in a garlic and herb rub and roasted until golden brown for the perfect main entrée for any occasion.
Ingredients
- 2 thawed Cornish Hens
- 1 finely grated garlic clove
- zest of 1 lemon
- 2 teaspoons finely minced fresh rosemary
- 2 teaspoons finely minced fresh thyme
- 1 teaspoon regular paprika
- 4 tablespoons olive oil
- 2 teaspoons coarse salt
- ½ teaspoon ground pepper
Instructions
- Preheat the oven to 425°.
- Pat the hens dry inside the cavity and on the outside with paper towels. Set them aside.
- In a medium-sized bowl, mix together the garlic, lemon zest, rosemary, thyme, paprika, salt, pepper, and oil until combined.
- Evenly divide the garlic and herb rub between the hens and coat them on all sides and in the cavity.
- Tuck the wings behind the hen and tie the drums together using butcher’s twine.
- Transfer them to a roasting pan on a rack, and using a spatula scrape all the remaining herb and garlic oil rub onto the top of the hens.
- Bake in the oven on a lower rack at 425° for 50-60 minutes or until the thickest part of the breast reads 163° to 165°.
- Remove the game hens and rest for 2 to 3 minutes.
- Cut the hens in half along with the spice, or serve them whole with optional garnishes of lemons, fresh rosemary, and thyme.
Notes
Make-Ahead: This recipe is best when eaten as soon as it’s done cooking. However, keep this warm in a pan covered in the oven at low temperatures (<200°) for up to 30 minutes before serving.
How to Store: Cover the Cornish hens in the refrigerator for up to 4 days. This will freeze well-covered for up to 3 months. Thaw for 1 day in the refrigerator or until thawed before using.
How to Reheat: Place the Cornish game hens in a pan with ½ cup of water. Cover with foil and bake in the oven at 350° for 15-20 minutes or until hot.
To boost the flavor, use the brine in my best-fried chicken recipe.
You can customize these Cornish hens by adding a zesty rub like in my BBQ Rub, Southwest Rub, or Cajun Rub.
Remember to remove the butcher’s twine from the game hens before serving.
Add one roughly chopped yellow onion, 2 roughly chopped carrots, and 2 roughly chopped celery ribs to the roasting pot with the hens to make it more aromatic.
Nutrition
Calories: 578kcalCarbohydrates: 1gProtein: 39gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gCholesterol: 227mgSodium: 1301mgPotassium: 556mgFiber: 0.4gSugar: 0.1gVitamin A: 540IUVitamin C: 3mgCalcium: 34mgIron: 2mg