Are you ever in the mood for the flavor of full chicken but don’t want to commit to the cleaning process or taking on the task of cooking a full chicken? Cornish hens are the best answer to that problem. They’re not as messy or require as much attention but still pack a lot of flavor and make you think you’re preparing a full chicken. So easy, so yummy…let’s get to it.
Preheat the oven to 415 degrees. Remove the cornish hens from the package and throw away the little baggie of giblets inside the hen. Take a knife and gently scrape away any access fat or feathers that weren’t removed. Rinse off and place the hens in a medium sized baking dish. Slice two lemons in half and place inside each of the hens. Cut another lemon in quarters and squeeze about two tablespoons on the hens, and place the wedges around the hens. Peel 6-8 garlic cloves and place them all around the hens and inside. Add two sprigs of rosemary and thyme inside, and season each hen with 3 tablespoons of thyme, rosemary, lots of fresh pepper and a couple pinches of salt. For the final touch add 1/4 cup of chicken stock to the bottom of the roasting pan and a teaspoon of butter on top of each hen.
Roast for 45 minutes and baste the hens throughout the cooking process – aim for every 15 minutes. Remove the hens from the oven when golden brown and skin looks nice and crisp. I served mine with roasted red skin potatoes and steamed broccoli. I hope you enjoy!
- 2 cornish hens
- 2 lemons
- 3 tablespoons fresh thyme
- 3 tablespoons fresh rosemary
- 6-8 garlic cloves
- ¼ cup vegetable stock
- 2 teaspoons butter
- Preheat oven 415 degrees
- Remove giblets, rinse and clean cornish hens, add to a roasting pan
- Slice lemon in ½ and add inside each hen
- Slice 2nd lemon and add squeeze wedges over the hens and add into the roasting pan
- Peel garlic and add to roasting pan and within the cornish hens
- Season hens with chopped herbs salt and pepper
- Roast for 45 minutes while basting every 15 minutes