Herb-Roasted Cornish Hen with Garlic and Lemon

Tiffany Manners

This herb-roasted Cornish hen dish draws upon rustic French countryside cooking, offering a sublime blend of bright citrus, earthy herbs, and golden-crisp skin. The Cornish hen, a tender and flavorful small bird, is perfect for individual servings, making this a wonderfully elegant and intimate dish for special dinners or holidays. The addition of garlic, lemon, and fresh thyme infuses the bird with deep aromas and a vibrant, juicy finish.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Main Course

Cuisine French

Servings portions

Calories 245 kcal

Equipment

Roasting pan
Meat thermometer
Basting brush
Mortar and pestle (or food processor)

Ingredients

2 whole Cornish hens (about 1.25–1.5 lbs each) fresh, organic if possible
2 tablespoons olive oil extra virgin
2 tablespoons unsalted butter softened
6 cloves garlic minced
1 tablespoon thyme leaves fresh ; stemmed and finely chopped
1 teaspoon rosemary fresh ; finely chopped
1 teaspoon kosher salt
0.5 teaspoon black pepper freshly ground
1 whole lemon zested and quartered

Instructions

Preheat the oven to 400°F (205°C). Line a roasting pan with a wire rack if available.
In a small bowl, combine olive oil, softened butter, minced garlic, thyme, rosemary, lemon zest, kosher salt, and black pepper to form an aromatic rub.
Pat the Cornish hens dry with paper towels. This helps the skin become crispy during roasting.
Using your fingers, gently loosen the skin over the breast meat and rub a portion of the herb mixture directly under the skin. Then rub the remaining blend all over the hens.
Stuff each hen’s cavity with a lemon wedge or two for aromatic richness.
Place the hens breast-side up on the rack in the pan. Roast for 55–60 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), and the skin is golden and crisp.
Baste the hens with pan drippings at the 30-minute mark for a richer glaze and juicier meat.
Let rest for 10 minutes before serving to allow juices to redistribute.

Notes

You can substitute thyme and rosemary with sage or marjoram for a different herbal profile.
Add a splash of white wine or chicken stock to the roasting pan during cooking for extra pan sauce.
For crispy skin, ensure hens are well dried before applying the butter rub.

Nutrition

Calories: 245kcalCarbohydrates: 4gProtein: 1gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 31mgSodium: 1167mgPotassium: 71mgFiber: 1gSugar: 0.1gVitamin A: 522IUVitamin C: 9mgCalcium: 38mgIron: 1mg

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