Cornish Hen
Ingredients
The hens
The seasoning
-
2
tsp
Sea Salt
-
1
tsp
Black pepper
-
4
cloves
Garlic (whole)
-
7
sprigs
Fresh rosemary (4 whole and 3 chopped)
-
10
sprigs
Fresh thyme (4 whole and 6 leaves only)
-
2
medium
Lemons (1 cut into cubes, and 1 juiced and zested)
-
¼
cup
Olive oil
The broth
-
1
cup
Chicken broth, reduced sodium
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the Cornish hens dry and season inside and outside with salt and pepper.
- Stuff each hen's cavity with garlic cloves, rosemary sprigs, thyme sprigs, and lemon cubes.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- In a bowl, mix olive oil, chopped rosemary, thyme leaves, lemon zest, and juice.
- Rub the mixture all over the outside of the hens.
- Place the hens breast side down in a roasting pan and pour chicken broth into the bottom.
- Roast for 50-60 minutes until golden brown and internal temperature reaches 165°F (74°C), basting every 20 minutes.
- Let the hens rest for 10 minutes before serving, then cut in half or serve whole.
Nutrition Facts (estimated)
Servings
4
Calories
535
Total fat
41.7g
Total carbohydrates
3g
Total protein
35.5g
Sodium
mg
Cholesterol
mg
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