Herb-Roasted Cornish Hens

Herb-Roasted Cornish Hens

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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Ingredients

1 h 45 m servings 814 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 814 kcal
  • 41%
  • Fat:
  • 56 g
  • 86%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 54.1 g
  • 108%
  • Cholesterol:
  • 303 mg
  • 101%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

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

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 spec...

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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!

Excellent and easy!!!

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 spec...

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 & but...

So healthy and flavorful did it on grill cooking times differ came out great!

Very YummyYummy! Had to adjust the cooking time kus I only made 2 hens. I used only Thyme for the herb and stuffed some of it in the cavities along with the lemon and onion. Very Good!

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

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 (s...

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