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Herb-Roasted Cornish Hens

Herb-Roasted Cornish Hens

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Michelle Mullis

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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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 814 kcal
  • 41%
  • Fat:
  • 56 g
  • 86%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 54.1 g
  • 108%
  • Cholesterol:
  • 303 mg
  • 101%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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

ladybuggs5224
6

ladybuggs5224

3/17/2013

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!

mustang2411
5

mustang2411

4/28/2013

Excellent and easy!!!

Alyce Walker
2

Alyce Walker

2/19/2014

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 specify which side 'up', and despite the celery, I cooked it breast side up, which left the breast at least browned, but somewhat dry. The dark meat was cooked and tasty so far as herbs, but very unappetizing looking and not remotely browned, since it was braised, rather than roasted. I wouldn't do that unless it was cooked breast side down, and turned over for browning in the last 20 mins or so. Disappointing, overall. Almost like the person who wrote down the recipe put the effort in, but forgot key aspects. I would lose the lemon inside (overkill) add more garlic (inside and outside) and use less liquid, which I believe is why it took at least 30 mins longer than the recipe stated. Seasonings were right on, but cooking methods and instructions were poor. I wouldn't ever make this again.

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