Herb-Roasted Cornish Hens
Ingredients
- 5 stalks celery ⓘ
- 1 large onion, quartered - divided
- 1 lemon, quartered - divided ⓘ
- 4 sprigs fresh rosemary, divided ⓘ
- 4 Cornish game hens ⓘ
- 1 tablespoon olive oil ⓘ
- salt to taste ⓘ
- 1 pinch lemon pepper, or to taste ⓘ
- 1 tablespoon chopped fresh tarragon ⓘ
- 1 tablespoon chopped fresh basil ⓘ
- 1 tablespoon chopped fresh thyme ⓘ
- 2 sprigs fresh rosemary, leaves removed and chopped ⓘ
- 1 head garlic, peeled ⓘ
- 1 large onion, chopped ⓘ
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange celery stalks next to each other in the bottom of a heavy roasting pan.
- 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.
- Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C).
- Whisk wine, broth, and 3 tablespoons olive oil together in a bowl; pour over hens.
- 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.
Nutrition & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).