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Herb & Garlic Roasted
Cornish Hens
Makes 2 Servings
*2 (1 1/2 to 2 pounds each) Cornish Hens
*Kosher salt and freshly ground black pepper
*2 tablespoons olive oil
*2 cloves garlic, minced
*1 tablespoon fresh thyme leaves
*1 tablespoon fresh lemon juice
*1 lemon, halved
*4 sprigs fresh thyme
1Preheat oven to 425F degrees. Remove bag of giblets inside the hens and discard or save for another use.
2Rinse hens inside and out; pat dry. Season well with salt and pepper. Place on a rack inside of a baking dish.
3In a small bowl, combine olive oil, minced garlic, thyme leaves and lemon juice.
4Insert a lemon half and 2 sprigs of thyme into the cavity of the hen. Rub the skin of the hens with the olive oil and garlic mixture, covering the surface.
5Roast hens for 30 minutes at 425F degrees. Reduce heat to 350F degrees and continue roasting for an additional 40-45 minutes or until done. Skin should be crispy and juices should run clear when skin is pierced.
6Let stand 10 minutes before serving to allow juices to redistribute throughout the meat.
  • This recipe can be multiplied.