Herb-Roasted Cornish Hens Recipe - Allrecipes.com
Herb-Roasted Cornish Hens Recipe
  • READY IN hrs

Herb-Roasted Cornish Hens

Recipe by  

"Roasted with lemon, garlic, onion and a medley of fresh herbs, this is sure to please anytime or for special occasions."

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Ingredients Edit and Save

Original recipe makes 4 cornish hens Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Arrange celery stalks next to each other in the bottom of a heavy roasting pan.
  3. Place 1 onion quarter, 1 lemon quarter, and 1 sprig rosemary in the cavity of each hen. Rub outside of hens with 1 tablespoon olive oil; sprinkle with salt and lemon pepper. Arrange hens atop celery; sprinkle with tarragon, basil, thyme, and chopped rosemary. Scatter garlic cloves and 1 chopped onion around hens.
  4. Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C).
  5. Whisk wine, broth, and 3 tablespoons olive oil together in a bowl; pour over hens.
  6. Cook hens until no longer pink at the bone and the juices run clear, about 50 more minutes, basting every 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn off oven and let hens rest in the oven for 10 more minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2013

yum yum yum!!!!!! Kidlets were excited about "tiny chickens" and ate these bad boys up not to mention my mom and my boyfriend!!! very good with lots of fresh flavor!

 
Most Helpful Critical Review
Feb 19, 2014

I would not recommend this recipe. It cooked improperly,and due to the celery on the bottom, it braised, rather than cooked-- not something I would normally do to chicken or hens. It didn't specify which side 'up', and despite the celery, I cooked it breast side up, which left the breast at least browned, but somewhat dry. The dark meat was cooked and tasty so far as herbs, but very unappetizing looking and not remotely browned, since it was braised, rather than roasted. I wouldn't do that unless it was cooked breast side down, and turned over for browning in the last 20 mins or so. Disappointing, overall. Almost like the person who wrote down the recipe put the effort in, but forgot key aspects. I would lose the lemon inside (overkill) add more garlic (inside and outside) and use less liquid, which I believe is why it took at least 30 mins longer than the recipe stated. Seasonings were right on, but cooking methods and instructions were poor. I wouldn't ever make this again.

 

10 Ratings

Apr 28, 2013

Excellent and easy!!!

 
Nov 20, 2013

This is absolutely one of the best recipes I have made. I took the celery, juices, garlic, white pepper, and onions and made a sauce for the meat using a blender. I thickened it with flour & butter. I did add more chicken stock, however. This is absolutely fantastic. I usually dislike cornish hens, but no more. I think this is a brilliant idea to cook meat on celery and add all these herbs. Thank you to chef, who thought of this idea. A wonderful treat! Make the gravy!

 
Jun 28, 2013

This recipe was so good. Love all the herbs, very flavorful. Will definately be making this one again.

 
Jun 03, 2013

Couldn't have been more pleased. I used these for a medieval feast. I marinated each chicken in the olive oil and herbs overnight and they turned out awesome. I substituted Herbes De Provence (savory, rosemary, marjoram, thyme, basil and lavendar flowers) for a slightly different twist on flavor and simply basted with chicken broth rather than the wine sauce since some of my guests had dietary resrtrictions concerning the use of wine. I will definitely make these again.

 
Jul 06, 2014

This was a really easy recipe , it was fantastic !

 
Mar 30, 2014

Amazing! Made for non traditional thanksgiving, next time will cut the recipe in half, one hen is enough for two people.

 

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Nutrition

  • Calories
  • 814 kcal
  • 41%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 303 mg
  • 101%
  • Fat
  • 56 g
  • 86%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 54.1 g
  • 108%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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