Roasted Cornish Hens
You'll love this roasted Cornish hen recipe! It makes juicy and fall-off-the-bone tender Cornish hens bathed in a savory garlic marinade with lots of warming spices.
Servings: 8 people (up to)
Ingredients
For the Spiced Garlic Marinade
- 15-20 garlic cloves, 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
- Salt
- 1 lemon or lime, halved
For the Cornish Hens
- 4 Cornish hens, about 1 to 1 1/2 pounds each
- Extra virgin olive oil, for the pan
- 2 celery stalks, roughly chopped
- 1 large sweet onion, roughly 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 the garlic, paprika, allspice, thyme, black pepper, nutmeg, and one to two good pinches of salt. Juice the lemon or lime into the processor, catching any seeds, and set aside the peel to use in the stuffing. Pulse to combine and 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 the hens 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 the hens are cool enough to handle, stuff each one with the chopped onions and celery. Now squeeze the juice of the remaining lime or lemon onto the hens. Add a spent lemon half, including those from making the marinade, into the cavity of each hen along with the onion and celery.
- 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.
- Bake the hens. Bake, basting the hens every 15 minutes with the broth, until the hens are nicely browned and cooked through, about an hour to 1 hour and 15 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.
- How can you tell when Cornish hens are done? A Cornish hen is done cooking when its internal temperature reaches 165°F taken with an instant-read thermometer in the thickest section of the thigh, near the bone, but not touching it. If you cut into the thigh joint the juices should be clear.
- Prep Cornish Hens Ahead of Time: You can prepare the marinade and apply it to the hens the night before you plan to roast them. Store them in the fridge in an 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.
- How to store Cornish Hens: Once cooled, leftover cooked cornish hens can be stored in an airtight container in the fridge for up to 3 days.
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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