Cornish Hen
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Ingredients
2 thawed Cornish Hens
1 finely grated garlic clove
2 teaspoons finely minced fresh rosemary
2 teaspoons finely minced fresh thyme
1 teaspoon regular paprika
4 tablespoons olive oil
2 teaspoons coarse salt
½ teaspoon ground pepper
1 finely grated garlic clove
2 teaspoons finely minced fresh rosemary
2 teaspoons finely minced fresh thyme
1 teaspoon regular paprika
4 tablespoons olive oil
2 teaspoons coarse salt
½ teaspoon ground pepper
zest of 1 lemon
Cooking Instructions
- Preheat the oven/grill to 425°.
- Pat the hens dry inside the cavity and on the outside with paper towels. Set them aside.
- In a medium-sized bowl, mix together the garlic, lemon zest, rosemary, thyme, paprika, salt, pepper, and oil until combined.
- Evenly divide the garlic and herb rub between the hens and coat them on all sides and in the cavity.
- Tuck the wings behind the hen and tie the drums together using butcher’s twine.
- Transfer them to a roasting pan on a rack (or rotisserie), and using a spatula scrape all the remaining herb and garlic oil rub onto the top of the hens.
- Bake in the oven/grill on a lower rack at 425° for 50-60 minutes or until the thickest part of the breast reads 163° to 165°. Depending on the size, they may cook quicker.
- Remove the game hens and rest for 2 to 3 minutes.
- Cut the hens in half along with the spice, or serve them whole with optional garnishes of lemons, fresh rosemary, and thyme.
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