Reviewed: May 21, 2012

Good for chicken (if you know what I mean)! The lemon flavor is so refreshing. Hubby very much liked and he can be somewhat picky. Took readers' advice, salted cavity and stuffed with lemon rind. Also, last 15 mins. squeezed lemon juice on skin to crisp. Definitely will make again.

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Reviewer:

sunnyday

Reviewed: Apr. 8, 2012

Tasted great! The skin had a crunch with a beautiful flavor. I wish I would have basted a little more but that reflects nothing on the recipe itself.

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Reviewer:

IvanTortuga

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Marquette, Michigan, USA

Reviewed: Mar. 31, 2012

First time making cornish hens. I chose this recipe cuz it was nice & simple and I could serve mashed potatoes & corn on the side instead of worrying about stuffing the hens. I had to double the ingredients because I had 4. I used fresh thyme instead of dried, but kept everything else the same including timing & temp. Came out tasty, juicy, the meat falls off the bone. My guests and I were very pleased.

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Reviewer:

CrystalGayle

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 27, 2012

I really loved the flavor, however the meat was not as moist as I expected. I would like to try this recipe on a whole chicken, too. It was very good.

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Reviewer:

ajo263

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

The taste with the seasoning of these hens was so good! I split them and put them on the grill @ 400 degrees. I put some of the butter mixture under the skin before putting it on the grill and then basted @ 15 min intervals. Once it came off the grill I tented with foil for ten minutes and sprinkled more lemon juice over the top before serving. Moist and flavorful! Will keep it for the future!! Thank you for sharing!

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Reviewer:

saf4

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 28, 2011

I made this exactly how it was written and it was delish!! Not only is it good tasting but it makes a wonderful presentation. I added lemon slices on top while it was cooking. It get such a nice golden color!! Will definitely make this again.

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Reviewer:

Shopinful

Cooking Level: Intermediate

Living In: Winter Park, Florida, USA

Reviewed: May 7, 2011

This recipe was Deeelicious! I actually didn't have lemons to juice so I substituted a table spoon of vinegar. Still came out great! Thanks for the recipe.

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Reviewer:

m4sterch3f

Living In: Los Angeles, California, USA

Reviewed: Mar. 27, 2011

Delicious! The lemon-thyme was perfect! Bird came out juicy. So much flavor and the skin was extra crispy. A definite keeper, thanks for sharing!

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Reviewer:

JENNY8258

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Reviewed: Mar. 26, 2011

Excellent recipe, very good seasoning for these greasy-yet-super-succulent birds. The reviewer who said add chilled butter/margarine+herbs mixture under skin got it right - I actually rubbed it under the breast skin (had to cut the membrane w/ scissors to avoid ripping - works well), AND rubbed it on the outside of the birds. Also used ready-minced garlic instead of fresh, worked great.

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