Roasted Cornish Game Hens
A succulent take on a classic recipe, this dry rubbed version gives just a bit of kick to the tender dish!
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.