Lazy Weeknight Dinner: Garlic & Lemon Roasted Cornish Game Hens

I first shared my favorite technique for roasted cornish game hens a couple of months ago, and you guys loved it. In this version I’ve brightened the seasonings for summer, and made it with lemon, garlic, and rosemary.

The secret to flavor packed juicy chicken in a short amount of time is to slide your butter and herbs under the skin! It couldn’t be easier and comes out perfect every time.

Garlic & Lemon Roasted Cornish Game Hens

5 from 1 vote

Make dinner a breeze with these easy Garlic & Lemon Roasted Cornish Game Hens! With just a few ingredients and minimal prep, you can have a delicious and impressive meal on the table in no time.  This may look complicated, but I promise it’s really simple to make – no bringing or basting here! Just follow the instructions below, bake, and enjoy.  

Servings 4 Servings

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Print Recipe Pin Recipe

Ingredients

  

• 2 Cornish Game Hens
• 1 Stick of butter
• 4 Rosemary Sprigs 2 minced, 2 whole
• 1 Lemon
• 6 Garlic Cloves smashed and minced
• 4 Carrots peeled and sliced into 3” pieces.
• 1 Small Onions peeled and diced into 1” pieces
• 4 Red Potatoes cubed into 1” pieces
• Salt & Pepper to taste

Instructions

 

• Preheat oven to 400°F
• Chop your veggies, and toss them into the bottom of a roasting dish, and coat with a little olive oil. Sprinkle salt & pepper
• Use a fork to mash together butter, minced rosemary, minced garlic, salt (~1/2 tsp) & pepper (~1/4tsp). Set aside
• Pat your hens dry and place them on top of your veggies in your baking dish. Salt and pepper your entire birds. Make sure to get the cavity as well as the exterior
• Use your fingers to separate the skin from the breast meat, being careful to just separate it and not rip holes in the skin
• Evenly distribute ~2/3rds of the butter mixture between the birds by sliding it under the skin
• Rub the remaining butter over the outside of the birds
• Cut your lemons into slices and remove any visible seeds. Squeeze slices all over the birds and place the rinds into the cavities
• Bake for 45 min to 1 hour, or until the internal temperature of the breast meat reaches 155°F
• Let rest for 10 minutes and serve

Course: Main Course

Cuisine: French

Keyword: Chicken, Kid Friendly, Roasted

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @MIZA_Kitchen_ on Instagram and hashtag it #cookwithmiza.