Description
Tender Cornish hens roasted with a fragrant herb butter made with rosemary, thyme, and garlic.
Ingredients
Scale
- 4 Cornish game hens (about 1 to 1.5 lbs / 450 to 680g each)
- 6 tbsp (85g) salted butter, softened
- 2 tbsp finely chopped fresh rosemary
- 2 tbsp fresh thyme leaves
- 6 cloves garlic, minced
- 2 lemons
- 4 sprigs fresh rosemary
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 450°F (230°C). Pat the Cornish hens completely dry with paper towels.
- In a small bowl, combine the softened butter, chopped rosemary, thyme leaves, and minced garlic. Mix well until everything is evenly distributed.
- Cut one lemon into four wedges. Place one lemon wedge and one rosemary sprig inside the cavity of each hen.
- Carefully rub the herb butter all over the outside of each hen, covering the breast, legs, and wings.
- Arrange the hens breast-side up in a large roasting pan or baking dish. Season generously with salt and pepper.
- Roast for 40 to 45 minutes, or until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Remove the hens from the oven and let them rest on a cutting board for 10 to 15 minutes. This allows the juices to redistribute.
- Cut the remaining lemon into wedges for serving alongside the hens.
Notes
- Food Safety: For poultry, the safe internal temperature is 165°F (74°C). Always check with a meat thermometer in the thickest part of the thigh, avoiding bone.
- Make sure the butter is very soft so it’s easy to spread evenly over the skin.
- Patting the hens dry is an important step to help the skin get crisp and golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American