Name: Roasted Cornish Game Hen
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 2 Cornish game hens (20 to 24 ounces each) -; 12 fresh sage leaves -; 4 lemon wedges -; 6 green onions, cut into 2-inch lengths, divided -; 2 tablespoons butter, melted -; 1 tablespoon olive oil -; 1 tablespoon lemon juice -; 2 garlic cloves, minced -; 1 teaspoon kosher salt or sea salt -; 1/4 teaspoon coarsely ground pepper -; 6 small red potatoes, halved -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Cornish Game Hen

1. 2 Cornish game hens (20 to 24 ounces each) -

2. 12 fresh sage leaves -

3. 4 lemon wedges -

4. 6 green onions, cut into 2-inch lengths, divided -

5. 2 tablespoons butter, melted -

6. 1 tablespoon olive oil -

7. 1 tablespoon lemon juice -

8. 2 garlic cloves, minced -

9. 1 teaspoon kosher salt or sea salt -

10. 1/4 teaspoon coarsely ground pepper -

11. 6 small red potatoes, halved -

How to cook deliciously - Roasted Cornish Game Hen

1. Stage

Preheat the oven to 375°F. Slide your fingers underneath the skin and gently lift the skin from the hen breasts, making sure the skin doesn’t rip. Place the sage leaves under the skin.

2. Stage

Insert the lemon wedges and a third of the onions into the cavities. Tuck the wings under the hens so the wings don’t burn.

3. Stage

Using butcher’s twine, tie the legs of each hen together with a simple knot. Place the Cornish hens in a small greased roasting pan.

4. Stage

In a small bowl, stir together the melted butter, olive oil, lemon juice and garlic. Spoon half the mixture all over the hens, then sprinkle the hens with salt and pepper.

5. Stage

Bake the Cornish hens for 30 minutes. Without turning the oven off, take the roasting pan out of the oven and place the potatoes and remaining onions in the pan and all around the birds. Brush the hens with the remaining butter mixture, and continue baking until a thermometer inserted in the thickest part of the thigh reads 170° to 175° and the potatoes are tender, 40 to 45 minutes longer.

6. Stage

Remove the hens and place them on a serving platter. Stir the potatoes and onions to coat with the pan drippings. Serve the vegetables with the hens and enjoy! Editor’s Tip: We always recommend letting meat rest for 10 minutes. It allows the juices to redistribute in the hens so they don’t drip out as soon as you cut into them, creating dry meat.