Fresh herb-and-garlic roasted Cornish hens

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PREP TIME

10 min

Makes

2 servings

* PLUS Roasting Time: 35 minutes

Ingredients

  • 2 Cornish hens , thawed
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh parsley
  • 6 garlic cloves , peeled and cut in half
  • 1 lemon , cut into quarters
  • 4 tsp Dijon mustard
  • 4 tsp olive oil
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 450F (230C). Rinse hens and pat dry. Place breast-side up in a roasting pan. Stuff each hen cavity with thyme, rosemary, parsley, garlic and 2 lemon wedges. Tie legs together, if you like. In a small bowl, stir mustard with oil, soy sauce, salt and pepper. Brush or spoon mixture over each hen, covering as much skin as possible. Roast, uncovered, in centre of 450F (230C) oven until skin is deep golden brown, from 25 to 30 minutes. Baste with any pan juices, then loosely cover with foil. Continue roasting until a drumstick easily moves when jiggled, from 10 to 15 more minutes. Let stand for 5 minutes before carving.

Nutrition (per serving)

  • Calories
  • 611,
  • Protein
  • 45.3 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 46 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 721 mg.

Cornish hens are a refreshing upscale change from chicken. Plus, they roast quickly–perfect for an impressive dinner for two for Thanksgiving.