Recipe creating can be intimidating. Especially if you have never had this particular food. That’s how I felt making roasted cornish hens. I have never had a cornish hen so my frame of reference for spices was nil. However, I must say, this recipe for roasted cornish hens was phenomenal! It will be a great addition to your Thanksgiving menu. Especially for you postop people whose portion is smaller— a cornish hen is much smaller than a turkey with the same kind of flair.
Roasted cornish hens cook much faster and require little attention once in the oven. Follow these easy steps…
Roasted Cornish Hens
Preheat oven to 375 degrees.
Chop green onions, slice lemons into wedges, and mince garlic
Unwrap each cornish hen, rinse with water, and pat dry. Leave the skin on.
Stuff each hen with a few green onions, garlic, and lemon wedge. Reserve some garlic for later.
Gently place whole sage leaves under the skin on the breast and thighs of the hen. Approximately 4 leaves per bird.
Truss each hen with kitchen twine. The goal of trussing is to keep the legs close to the body of the bird and essentially closing off the opening of the cavity. By doing this the meat retains more moisture and juiciness.
Place each cornish hen on a roasting pan.
Melt butter and add minced garlic, lemon juice, oil, and dried basil. Spoon about half of this butter mixture over the cornish hens. Sprinkle with salt and black pepper as desired.
Place in a hot oven breast side down and cook for 35 minutes. Then remove from the oven and turn breast side up. Spoon the remaining butter mixture over the hens. Return to the oven for 45 minutes or until internal temp reads 165 degrees.