📝 About This Recipe
This elegant dish elevates the humble Cornish game hen into a centerpiece worthy of a grand celebration. By infusing the birds with a vibrant blend of fresh Mediterranean herbs, zesty lemon, and a rich garlic-compound butter, we ensure every bite is exceptionally succulent and fragrant. The high-heat roasting method creates a shatteringly crisp, golden skin that seals in the natural juices, making these individual roasts a favorite for intimate dinner parties.
🥗 Ingredients
The Poultry
- 2 pieces Cornish game hens (thoroughly thawed and patted dry)
- 1 tablespoon Kosher salt (for seasoning)
- 1 teaspoon Freshly cracked black pepper
Lemon Herb Compound Butter
- 6 tablespoons Unsalted butter (softened to room temperature)
- 4 cloves Garlic (minced into a fine paste)
- 1 tablespoon Fresh thyme (leaves stripped and chopped)
- 1 teaspoon Fresh rosemary (finely minced)
- 1 tablespoon Lemon zest (from one large organic lemon)
- 1/2 teaspoon Smoked paprika (for color and depth)
The Roasting Bed & Cavity
- 1 large Lemon (half sliced into rounds, half cut into wedges)
- 1 medium Yellow onion (cut into thick rounds to act as a trivet)
- 4 pieces Fresh herb sprigs (extra thyme and rosemary for the cavity)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Chicken stock (low sodium)
- 1 tablespoon Extra virgin olive oil (to drizzle over the skin)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven to ensure even air circulation around the birds.
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2
Remove the hens from their packaging. Remove any giblets from the cavity and pat the birds extremely dry with paper towels, both inside and out. Dry skin is the secret to a crispy finish.
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3
In a small mixing bowl, combine the softened butter, minced garlic, chopped thyme, minced rosemary, lemon zest, and smoked paprika. Mash with a fork until a uniform herb paste forms.
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4
Using your fingers, gently loosen the skin over the breast and thighs of each hen, being careful not to tear it. This creates a pocket for the flavor.
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5
Slide about one tablespoon of the herb butter under the skin of each breast and thigh, spreading it evenly. Rub the remaining butter all over the exterior of the hens.
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6
Season the hens generously with kosher salt and black pepper. Don't forget to season the inside of the cavity as well.
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7
Stuff each cavity with a lemon wedge and a few sprigs of fresh thyme and rosemary. This aromatically seasons the meat from the inside out.
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8
Tie the legs together with kitchen twine (trussing) and tuck the wing tips under the body. This ensures the bird cooks evenly and maintains a beautiful shape.
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9
In a roasting pan or a large oven-proof skillet, arrange the onion rounds and lemon slices in two small piles. Place one hen on top of each pile.
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10
Pour the white wine and chicken stock into the bottom of the pan, taking care not to pour it directly over the hens to avoid washing off the butter and seasoning.
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11
Roast in the preheated oven for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue roasting for another 25-35 minutes.
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12
Baste the hens with the pan juices once or twice during the final 20 minutes of cooking. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
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13
Remove the hens from the oven and transfer them to a warm platter. Tent loosely with foil and let them rest for at least 10 minutes before serving. This allows the juices to redistribute for maximum succulence.
💡 Chef's Tips
Always bring your Cornish hens to room temperature for 30 minutes before roasting to ensure even cooking throughout. If the skin is browning too quickly, loosely cover the breasts with a small piece of foil halfway through the roasting process. For an extra-crispy skin, salt the hens the night before and leave them uncovered in the refrigerator to air-dry. Use the leftover pan juices to make a quick reduction sauce by simmering them in a saucepan with a knob of cold butter until thickened. Check the internal temperature at the 45-minute mark, as these small birds can overcook quickly due to their size.
🍽️ Serving Suggestions
Serve alongside a wild rice pilaf studded with toasted pine nuts and dried cranberries for a textural contrast. Pair with honey-glazed heirloom carrots or roasted asparagus for a vibrant, seasonal vegetable side. A crisp, chilled glass of Chardonnay or a light Pinot Noir complements the buttery, herbal notes of the poultry perfectly. Provide a small ramekin of the pan reduction on the side for guests to drizzle over the meat at the table. Finish the plate with a sprig of fresh parsley and a final squeeze of charred lemon for a bright, acidic pop.