Roasted Cornish Game Hens
Whether you’re looking for a great holiday main course, or simply an easy one pot dinner, these game hens bring a deliciously moist flavor with just a hint of spice!
Tender and juicy is the key! While the contrast of colors between the blackened bird, lemons, and herbs are fantastic, there is a purpose behind this cooking method. By nature of its size, a Cornish hen has a lot of dark meat, which could make this a succulent bird, but also can make it dry out if not cooked properly. By placing the onions and lemons underneath when cooking, the liquid keeps the birds juicy, and mixed with the garlic and herbs, infuse a great flavor as well! When serving, I find squeezing a small wedge of lemon over the bird gave a fantastic zesty flavor that added a lot!
Bring on the heat! A Cornish hen has a tender dark meat flavor and can easily absorb a lot of savory seasoning. For this reason, it is common to use a lot of fresh herbs. What I found delightful here was the hint of paprika and red pepper flakes in the dry rub that gets a little charred when cooked. Barely noticeable but present, the little bit of heat that comes through is a perfect match for the squeeze of fresh lemon, really emphasizing the bird’s natural flavors. I was a little concerned about the browning of the skin while it was cooking, but with the inside staying so juicy, this little crisp was a welcomed addition!
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Roasted Cornish Game Hens
Equipment
- Kitchen knife
- Roasting Pan
- Small mixing bowl
Ingredients
- 3 thawed Cornish Game Hens This assumes 1/2 per person
- 1 medium Onion
- 2-3 fresh Lemons
- 6 cloves Garlic
- 6 sprigs Fresh Rosemary
- 6 sprigs Fresh Thyme
- 4 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 1/2 tsp Red Pepper Flakes
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- Salt and Pepper
Instructions
- Preheat oven to 425. In a small mixing bowl, combine dry ingredients (paprika, garlic powder, Italian seasoning, red pepper flakes, salt and pepper), mixing well.
- Cut the onion in about 1" pieces and place on the bottom of the roasting pan. Roughly chop garlic and add to the pan as well.
- Slice half of your lemons and lay on top of the onion and garlic, topping with half of the fresh thyme and rosemary.
- Taking your Cornish hens from their package, wash and pat dry before laying them on top of the lemon/onion base. Pouring olive oil on top of each bird, massage in the dry rub mixture so each bird has a sufficient coating.
- Cook uncovered for 45 minutes, checking until the internal temperature reaches 165, and remove, allowing them to rest for an additional 15 minutes. Cooking time may vary based on size of the bird and ovens, but a shorter time at a higher heat gives the desired crisp to the skin and seasoning.
- Serve with additional lemon slices and remaining sprigs of fresh herbs for a beautiful presentation!Suggestion: I served this with my apple wild rice stuffing. See sides for recipe.
