Cornish Game Hens
Cornish Game Hens are small birds coated in a lemony garlic and rosemary mixture, stuffed with more lemon, garlic, and rosemary, and baked over red potatoes and onions.
Servings: 4
Calories: 390kcal
Ingredients
Vegetables
- 1 pound (5-6 medium) red potatoes, rinsed and quartered
- 2 small yellow onions, quartered
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Game Hens
- 1 large lemon, cut in half lengthwise, divided
- 2 Cornish game hens, 1½ pounds each
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Cavity Fillings
- 4 sprigs fresh rosemary, divided
- 1 head garlic, paper removed (about 8-10 cloves), divided
Garnish
- fresh rosemary
Instructions
- Preheat oven to 425°F.
Vegetables
- In a large, oven-safe skillet, add potatoes and onions. Drizzle with oil and season with salt and pepper. Toss to coat.
Game Hens
- Cut the lemon in half lengthwise. Juice ½ of the lemon for the oil mixture (you will need about a tablespoon of lemon juice). Slice the second half of the lemon into 4 wedges, lengthwise, to be inserted into the cavities of the game hens.
- Place game hens breast side up on top of the vegetables.
- In a medium bowl combine oil, lemon juice, garlic, rosemary, salt, and pepper. Spread this mixture on the outside and inside the cavity of the hens.
- Insert 2 lemon wedges, 2 sprigs of fresh rosemary, and about 4 garlic cloves into the cavity of each hen.
- Tuck wing tips under the hen to prevent burning and use cooking twine to tie the drumsticks together.
- Roast the game hens in the preheated oven for 50-60 minutes, or until the hens are golden brown and have reached an internal temperature of 165°F and potatoes are fork-tender.
- Transfer the hens to a serving platter and tent with foil. Set aside to rest for 10 minutes before carving.
- Garnish with fresh rosemary and serve warm.
Nutrition
Calories: 390kcal