Garlic Herb Roasted Cornish Hens
Cornish game hens rubbed with garlic herb butter under the skin and roasted until golden.
Equipment
- Roasting pan with rack
- Kitchen twine
- Instant read thermometer
Ingredients
Main Ingredients
- 2 Cornish game hens about 1 1/2 pounds each, thawed
- 2 tbsp unsalted butter softened
- 4 cloves garlic minced
- 2 fresh thyme sprigs leaves stripped and chopped
- 2 fresh rosemary sprigs leaves stripped and chopped
- 2 tsp kosher salt divided
- 1 tsp black pepper freshly cracked
- 1 lemon zested, then cut into quarters
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F and set a rack in a roasting pan.
- Dry. Remove any giblets and pat the hens dry inside and out.
- Butter. Mix the butter, garlic, thyme, rosemary, lemon zest, pepper, and 1 teaspoon of the salt.
- Season. Spread the mixture under the skin of each hen and rub the outsides with the remaining salt.
- Roast. Stuff with lemon quarters, place breast side up, and roast for 40 to 50 minutes until the thigh reaches 165 F.
- Rest. Rest for 10 minutes before serving.
Notes
Substitutions: Use olive oil instead of butter for a dairy free version, or swap thyme and rosemary for sage.
Tips: Pat the skin very dry and use a thermometer to check the thigh.
Storage: Refrigerate cooked meat for up to three days and reheat to 165 F.
Nutrition is calculated per hen.