Recipe by Michelle Mullis
"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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onion, quartered - divided
lemon, quartered - divided
fresh rosemary, divided
Cornish game hens
salt to taste
lemon pepper, or to taste
chopped fresh tarragon
chopped fresh basil
chopped fresh thyme
fresh rosemary, leaves removed and chopped
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!
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.
Excellent and easy!!!
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!
This recipe was so good. Love all the herbs, very flavorful. Will definately be making this one again.
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.
Wasn't sure why I lined the dish with celery but the hens turned out great!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Herb-Roasted Cornish Hens
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 504
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