Garlic Rosemary Cornish Hens

Name: Garlic Rosemary Cornish Hens
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ lb Potato; 4 Carrots; 1 tbsp Olive Oil; 1½ tsp Salt; ½ tsp Black Pepper; 2¼ tbsp Butter; 4 cloves Garlic; 2 tsp Rosemary; 2 Cornish Hens; ½ cup Chicken Broth; 1 Lemon

By Eatpace

Cornish hens roast over baby potatoes and carrots with garlic-rosemary butter, then get a lemon pan sauce. Two hens make four generous portions with leftovers possible.

Total: 70 min; 20 prep · 50 cook
Serves: 4; Scale it below
Calories: 676; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Roasted Cornish hen halves with baby potatoes, carrots, and lemon pan sauce.

70 min

Method

6 steps Oven 425°F 20 min prep · 50 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Potato and Carrot with Olive Oil, one-third of the Salt, and half the Black Pepper. Divide between two rimmed sheet pans, leaving room for the hens.
Step 2. Mix Butter, Garlic, Rosemary, the rest of the Salt, and the rest of the Black Pepper. Rub over and under the breast skin of each Cornish Hens.

Cook

Step 3. Set a hen breast-side up on each pan, over the vegetables. Roast, rotating the pans halfway through, until the skin is browned and the thickest part of each thigh reaches 165°F (74°C), about 45 minutes.
Step 4. Transfer the hens to a cutting board and rest for 10 minutes. Check that the vegetables are tender; if not, return them to the oven until tender, about 5 minutes.
Step 5. Meanwhile, pour the pan juices into a small skillet and spoon off excess fat. Add Chicken Broth and simmer over medium-high heat, scraping up browned bits, until slightly reduced, about 3 minutes.

Finish & serve

Step 6. Stir Lemon juice into the sauce and taste. Cut each hen in half through the breast and backbone; serve with the vegetables and spoon the sauce over the meat.

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Tips

Good to know

Check the thickest part of each thigh without touching bone; poultry is safe at 165°F.

Swap it

Use olive oil instead of butter for a dairy-free rub.

Leftovers

Refrigerate leftover meat and vegetables within two hours and use within four days.

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