This simple Cornish hen recipe uses rosemary, lemon, garlic and wine. This lemon rosemary Cornish hen recipe makes lightly seasoned and juicy Cornish hens

Cornish Game Hens can be found in our local market all year long and can be served for a crowd or a romantic dinner for two. We seem to forget about them and overlook them except during the holidays. But they are a great alternative to turkey for Thanksgiving, Christmas or as a New Year’s Eve dinner.

My son always loved these little birds, the prospect of being served an entire bird always appealed to his Viking persona. Of course, he would just pick it up and eat it with his hands. Oh, those were the times for him. I swear, raising boys! But I do miss those times now that he has survived me and grown into a nice young man with better manners.

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But don’t be intimated, cooking Cornish hens are easier to cook than a turkey. And this is one way not to be overwhelmed with leftovers. But with a little bit of wine, fresh rosemary and lemon, it can bring a roasted game hen to a whole new level.

Simple Cornish Hen Recipe:

Cooking Cornish Hens are easy enough for a weeknight dinner or special enough for a romantic dinner for two. One thing that is very important to perfect roasted Cornish game hens is an instant-read thermometer. Don’t guess when it comes to the internal temperature of these birds.

Ingredients for lemon rosemary Cornish hens:

2 Cornish Game Hens
salt
black pepper
lemon cut into fourths
6 springs fresh rosemary plus a few for garnish
3 tablespoons olive oil
4 garlic cloves
1/3 cup white wine
1/3 cup chicken broth

Equipment Needed:

Directions for these juicy Cornish Hens

Preheat oven to 450 degrees F
Rub birds with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
Put 2 lemon wedges and 3 sprigs of rosemary in the cavity of each bird
Place in a heavy roasting pan with garlic cloves around them
Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F.
In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds
Using a Baster, baste with pan juices every 10 minutes.
Continue roasting about 25 minutes longer, or until birds are golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, and the juices run clear.
Transfer birds to a platter, pouring any cavity juices into the roasting pan.
Tent the lemon rosemary Cornish hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
Spoon sauce and garlic around birds. Garnish with additional rosemary sprigs, and serve.

These Rosemary Cornish hens can be plated for two or cut in half for four. They are baked with rosemary and plenty of garlic and are served with a delicate garlic wine sauce. We think this makes them the absolute best juicy Cornish hens.

Other Poultry Recipes:

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How to bake the best Cornish Game Hens

This simple Cornish hen recipe uses rosemary, lemon, garlic and wine. This lemon rosemary Cornish hen recipe makes lightly seasoned and juicy Cornish hens

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: juicy Cornish hens, lemon rosemary Cornish hen, rosemary Cornish hen, simple Cornish hen recipe

Servings:

Calories: 568.59kcal

Author: Evelyn

Equipment

Ingredients

2 Cornish Game Hens
salt
black pepper
1 lemon cut into fourths
6 sprigs fresh rosemary
3 tablespoons olive oil
4 cloves garlic
1/3 cup white wine
1/3 cup chicken broth

Instructions

Preheat oven to 450 degrees F
Rub birds with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
Put 2 lemon wedges and 3 sprigs rosemary in the cavity of each bird
Place in a heavy roasting pan with garlic cloves around them
Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F.
In a mixing bowl whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds
Using a Baster, baste the hens with pan juices every 10 minutes.
Continue roasting about 25 minutes longer, or until birds are golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, and the juices run clear.
Transfer birds to a platter, pouring any cavity juices into the roasting pan.
Tent birds with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
Spoon sauce and garlic around birds. Garnish with rosemary sprigs, and serve.

Nutrition