Roasted Cornish Game Hens

Elevate your dinner game with these perfectly **Roasted Cornish Game Hens**, a show-stopping dish that's both elegant and surprisingly simple to prepare. These tender, golden-brown hens are infused with a fragrant blend of **fresh rosemary, thyme, garlic, and a hint of citrus** from juicy lemon wedges tucked inside. Roasted on a bed of colorful **carrots, celery, and onion**, they soak up extra flavor from a splash of white wine or chicken broth, creating a rich, savory pan sauce. Perfectly crisped and basted to perfection, this recipe is ideal for holidays, date nights, or any special occasion. With minimal prep and just an hour of cooking, these hens are guaranteed to impress while keeping things stress-free in the kitchen. Serve whole or halved alongside the roasted vegetables for a rustic yet refined feast! **Keywords:** roasted Cornish game hens, herb-marinated game hens, easy roast dinner, holiday main dish.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole (approximately 1.5 lbs each) Cornish game hens
• 4 tablespoons Olive oil
• 4 minced Garlic cloves
• 2 sprigs (chopped) Fresh rosemary
• 2 sprigs (chopped) Fresh thyme
• 1 sliced into wedges Lemon
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons (softened) Unsalted butter
• 1 cup White wine or chicken broth
• 2 large (peeled and chopped) Carrots
• 2 stalks (chopped) Celery
• 1 large (chopped) Onion

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the Cornish game hens dry with paper towels to remove any excess moisture.

Step 3

In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and ground black pepper. Mix to create a fragrant herb marinade.

Step 4

Rub the marinade generously over the hens, making sure to coat both the outside skin and the cavity.

Step 5

Cut the lemon into wedges, and place 1-2 wedges inside the cavity of each hen. Add a small knob (approximately 1/2 tablespoon) of butter into each cavity as well.

Step 6

In a large roasting pan, arrange the chopped carrots, celery, and onion to create a bed for the hens. This will help flavor the drippings and prevent the hens from sticking to the pan.

Step 7

Place the hens on top of the vegetable bed, breast-side up.

Step 8

Pour the white wine or chicken broth into the roasting pan to add moisture and create a base for a potential sauce.

Step 9

Roast the hens in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the hens with the pan drippings every 15-20 minutes for extra flavor and moisture.

Step 10

Once done, remove the hens from the oven and tent loosely with aluminum foil. Let them rest for 10 minutes to allow the juices to redistribute.

Step 11

To serve, cut each hen in half or serve whole, depending on preference. Pair with the roasted vegetables from the pan and drizzle with any remaining pan juices.

Nutrition Facts

Serving size	2084.7 grams (2084.7g)

Amount per serving	% Daily Value*
Calories	3800

Total Fat 230.60g	296%
Saturated Fat 63.70g	319%
Polyunsaturated Fat 5.50g
Cholesterol 1151mg	384%
Sodium 5818mg	253%
Total Carbohydrate 48.00g	17%
Dietary Fiber 8.70g	31%
Total Sugars 19.00g
Protein 318.70g	637%

Vitamin D 136IU	681%
Calcium 368mg	28%
Iron 19mg	108%
Potassium 4116mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 36.0%

Carbs: 5.4%