Roasted Cornish Hens
Cornish hens turn out juicy and fall-off-the-bone tender thanks to a savory garlic marinade infused with warming spices. For the deepest flavor, marinate overnight, though even while the oven preheats adds plenty. Serve each guest their own perfectly portioned bird, or split the hens and present them over a bed of your favorite grain.
Servings: 8 people (up to)
Ingredients
For the Spiced Garlic Marinade
- 15-20 garlic cloves, smashed and peeled
- 2 1/2 teaspoons paprika (hot or sweet)
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon grated nutmeg
- 2 tablespoons extra virgin olive oil
- 1 lemon or lime, juiced (save the rind for stuffing the hens)
- Kosher salt
For the Cornish Hens
- 4 Cornish hens (about 1 to 1 1/2 pounds each)
- Extra virgin olive oil
- 1 large yellow onion, roughly chopped
- 2 celery stalks, coarsely chopped
- 1 lemon or lime, halved
- 2 cups chicken broth
Instructions
- Get ready. Place a rack in the middle of the oven and preheat to 425°F.
- Make the Spiced Garlic Marinade. In a food processor, combine all of the marinade ingredients, seasoning with one to two good pinches of salt. Pulse to combine, then process into a pulpy mixture. It doesn’t need to be completely smooth.
- Prepare the hens. Apply the marinade generously to the outside and in the cavity of each hen. Lift the skin of the breast and apply some of the marinade underneath.
- Grill or sear the hens. Heat a lightly-oiled cast iron grill pan or skillet over medium-high. Add the hens, in batches if necessary, and grill or sear on all sides until they have grill marks or a nice golden brown color, a few minutes per side. Set them aside momentarily to cool.
- Stuff the hens. Once cool enough to handle, squeeze the juice of the remaining lime or lemon onto the hens. Stuff each one with the spent lemon or lime halves, including those reserved from the marinade. Add the chopped onions and celery as well.
- Add chicken broth. Place the hens, breast side down, in a large cast iron skillet or roasting pan. Gently pour in the chicken broth from the side of the skillet, taking care not to wash the marinade off of the hens.
- Roast the game hens. Roast, basting the hens every 15 minutes with the broth, until they are nicely browned and cooked through, about 60 to 75 minutes. Remove from the oven and cover loosely with foil for 15 minutes to rest before serving.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Getting ahead: Marinate the hens up to one day before you plan to roast them. Store them in the fridge in a large ziplock bag or airtight container. You can also chop the vegetables ahead of time. The following day, stuff the hens as you wait for the oven to heat.
- Storage: Once cooled, leftover cooked Cornish hens can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to two months.
- Grilled Cornish hens option: You can make these Cornish Hens from start to finish on your grill.
- Grill the hens over direct heat to get those nice grill marks.
- Switch the grill set up for indirect heat and transfer the hens to an aluminum grill pan or a cast iron skillet.
- Add the chicken stock as instructed. Grill the hens over medium, indirect heat until done.
Nutrition
Calories: 415.2kcal | Carbohydrates: 8g | Protein: 39.8g | Saturated Fat: 9.3g | Monounsaturated Fat: 16.5g | Cholesterol: 227.3mg | Sodium: 358.6mg | Potassium: 693mg | Fiber: 1.4g | Sugar: 2.5g | Vitamin A: 576.4IU | Vitamin C: 14.1mg | Calcium: 61.5mg | Iron: 2.6mg
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