Roasted Cornish Hens
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Resting Time
15 mins
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Total Time
1 hr 30 mins
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Servings
8 people (up to)
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Calories
4152 kcal
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Course
Dinner
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Cuisine
Mediterranean
Roasted Cornish Hens
Description
This recipe applies a garlic-heavy marinade spiced with paprika, allspice, thyme, black pepper, and nutmeg to Cornish hens. The marinade is pulsed to a coarse paste and applied under the skin and inside the cavity, boosting flavor penetration. Lemons contribute brightness both in the marinade and the stuffing.
The hens are quickly grilled or seared in a hot oiled pan to develop golden-brown skin and grill marks, then stuffed with roughly chopped vegetables and roasted with broth in the oven. Cooking until an internal temperature of 165°F is reached ensures juicy, safely cooked meat. Roasting with vegetables and broth adds aromatic moisture and creates a flavorful pan base.
After roasting, leftovers can be refrigerated up to three days. Preparing the marinade and applying it a day ahead improves flavor depth. Chopping vegetables ahead streamlines cooking day.
Check doneness with an instant-read thermometer near the thigh bone or ensure juices run clear when cutting into the thigh joint for perfect roast Cornish hens.
Ingredients
For the Spiced Garlic Marinade
- 15-20 garlic peeled, cloves
- 2 1/2 teaspoons paprika (hot or sweet)
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons thyme dried
- 1 teaspoon black pepper ground
- 1/2 teaspoon nutmeg grated
- 2 tablespoons extra virgin olive oil
- salt
- 1 lemon halved, or lime
For the Cornish Hens
- 4 cornish hen about 1 to 1 1/2 pounds each
- extra virgin olive oil for the pan
- 2 celery roughly chopped, stalks
- 1 sweet onion roughly chopped, large
- 1 lemon halved, or lime
- 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.
Notes
- Cook hens until internal temperature reaches 165°F, measured near the thigh bone but not touching it.
- Juices should run clear when cutting into the thigh joint to confirm doneness.
- Marinate and apply the spiced garlic mixture the night before roasting for deeper flavor; refrigerate in airtight container.
- Vegetables can be chopped ahead to save time on roasting day.
- Store leftover cooked Cornish hens in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (up to)
Amount Per Serving
Calories 4152 kcal
% Daily Value*
| Calories | 415.2kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 39.8g | 80% |
| Saturated Fat | 9.3g | 47% |
| Monounsaturated Fat | 16.5g | 83% |
| Cholesterol | 227.3mg | 76% |
| Sodium | 358.6mg | 15% |
| Potassium | 693mg | 15% |
| Fiber | 1.4g | 6% |
| Sugar | 2.5g | 5% |
| Vitamin A | 576.4IU | 12% |
| Vitamin C | 14.1mg | 16% |
| Calcium | 61.5mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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