Lemon Leek Roasted Cornish Hens Recipe - Allrecipes.com
Lemon Leek Roasted Cornish Hens Recipe

Lemon Leek Roasted Cornish Hens

Recipe by  

"Cornish game hens stuffed with leeks and fresh lemons and baked to a golden finish. This is a delicious and simple recipe for Cornish hens. Serve with couscous and broccoli, if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place hens in a lightly greased 9x13 inch baking dish. Stuff each hen with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
  3. Bake at 350 degrees F 9175 degrees C) for 1 hour, or until hens are cooked through and juices run clear. Let stand 10 minutes, then remove lemon and leeks.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2006

My boyfriend, who is a picky eater, liked this recipe as did I! I stuffed the cavity with the lemon and leeks per the recipe but I also threw in some minced garlic and poultry seasoning. I also used the poulty seasoning on the outside of the and added some olive oil. Halfway through cooking, I milted a teaspoon of butter and gently brushed the top of the cornish hens. I cooked untill the internal temperature reached 180 degrees. The meat was tender and juicy...not to mention elegant. I served with Saffron Rice and Broccoli.

Most Helpful Critical Review
Feb 23, 2011

Instead of leeks, I stuff mine with rice. Delicious.

Oct 08, 2003

This was a great basic recipe! To suit my owns tastes, I substituted fines herbes for the poultry seasoning, and added a dash of olive oil and some minced garlic. Also, rubbing the birds with the herbs enhances the flavor. And brushing the birds with butter during the roasting results in lovely golden skins. And if you're feeding any vegetarians, usig the marinade to broil portabellas results in a delicious entree my boyfriend raved over.

Aug 31, 2003

This was a great recipe! I followed it exactly, and my mother and I both thought that the hens were delicious. Pretty easy, considering that I'm not the most advanced cook. Thanks!

Jan 28, 2009

These were great, but I did have to add a bit more seasonings to them... In the cavity I salt and peppered and added the poultry seasoning before I put in lemon and leeks. On the outside I rubbed with evoo then the poultry seasonings and sprinkled with garlic powder and dried rosemary... I placed on a bed of lemon and leeks as another reviewer suggested. Even the breast meat was juicy after cooking 1 1/2 hours. The whole family thought they were great and looked elegant!.. ** Picture was taken before I realized they weren't done enough; I baked another 30 minutes and the skin browned nicely!

May 12, 2008

I used this recipe and the other reviews as a guideline. I made a herb and garlic infused butter (Rosemary, sage, thyme and parsley) and coated the cavity before seasoning with salt, pepper and stuffing with lemon and leeks. I made a layer of sliced lemon and leeks in the bottom of the pan with what I had left over. I sprinkled the poultry seasoning, salt, pepper and the zest of one lemon on the outside of the hens and sprinkled with fresh parsley. I basted more of the butter several times during the cook process, which was more like an hour and a half. The end result was flavorful, moist and fantastic! Will definitely make again!

Jul 23, 2003

Very easy but the lemon and leek flavors were too subtle for me.

Jun 23, 2003

Thank you so much! This is a delicious and easy recipe. I added more poultry seasoning, so it "coated" both hens. I think the hens I used were on the big side, so I cooked them for almost an hour and a half at 350 F. It was a hit with my partner, and I will cook it again!


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  • Calories
  • 716 kcal
  • 36%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 339 mg
  • 113%
  • Fat
  • 47.5 g
  • 73%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 59.1 g
  • 118%
  • Sodium
  • 216 mg
  • 9%

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

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