LEMON HERB ROASTED CORNISH HENS
These Lemon Herb Roasted Cornish Hens are a delightful and elegant meal. The small, flavorful hens are roasted with lemon, herbs, and garlic, resulting in juicy meat and crispy skin. They're perfect for a special occasion or a cozy weeknight dinner.
Ingredients
- 2 (1.5-2 pound) Cornish hens
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, unpeeled and lightly crushed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 small onion, quartered (for roasting with the hens)
- Optional: 1 cup small potatoes, halved (for roasting with the hens)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare the hens: Rinse the Cornish hens and pat them dry with paper towels.
- Season the hens: Season the hens inside and out with salt and pepper.
- Stuff the hens: Place half a lemon, 2 sprigs of rosemary, 2 sprigs of thyme, and 2 crushed garlic cloves inside the cavity of each hen.
- Prepare for roasting: Place the quartered onion and halved potatoes (if using) around the hens in a roasting pan. You can also place them under the hens if you want them to be extra flavorful from the drippings. Drizzle the hens with olive oil and rub it all over the skin.
- Roast: Roast the Cornish hens for 1 hour to 1 hour 15 minutes, or until the juices run clear when a thigh is pierced and a meat thermometer inserted into the thickest part of the thigh (not touching the bone) registers 165°F (74°C). Baste the hens with pan juices a couple of times during roasting.
- Rest: Remove the hens from the oven and let them rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in more tender meat.
- Serve: Serve the Cornish hens with the roasted vegetables and pan juices.
Notes
- Hens: Cornish hens are small chickens, typically weighing between 1 and 2 pounds.
- Herbs: You can use other herbs, such as sage or parsley, instead of rosemary and thyme.
- Garlic: Roasting the garlic cloves in their skins makes them soft and sweet. You can squeeze the garlic out of the skins after roasting and use it to make a sauce.
- Vegetables: You can roast other vegetables with the hens, such as carrots, parsnips, or Brussels sprouts.
- Basting: Basting the hens with pan juices helps to keep them moist and flavorful.
- Resting: Resting the hens is important for ensuring juicy meat. Don't skip this step!