Lemon-rosemary Cornish hens

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PREP TIME

10 min

Makes

4 servings

* PLUS Standing Time: 10 minutes, Roasting Time: 60 minutes

Ingredients

  • 1/4 cup olive oil
  • 4 garlic cloves , minced
  • 2 tsp dried rosemary , crushed
  • 1 tsp dried thyme leaves
  • 1 tsp salt
  • 2 small lemons , cut in half
  • 4 Cornish hens , about 625 g each

Instructions

  • Preheat oven to 425F (220C). In a small bowl, stir oil with garlic, rosemary, thyme and salt. Place half a lemon in cavity of each bird. Then rub oil mixture all over skin of birds. Tie legs together and tuck wing tips under body. Place in a roasting pan or foil-lined pan and roast, uncovered, in 425F (220C) oven for 1 hour, basting occasionally after they have roasted for 30 minutes. Remove birds from oven and let stand for 10 minutes before serving. Spoon pan juices into a small gravy pitcher to drizzle over each bird. Serve with chèvre mashed potatoes and gingered carrots.

Nutrition (per serving)

  • Calories
  • 741,
  • Protein
  • 44.8 g,
  • Carbohydrates
  • 1.5 g,
  • Fat
  • 60.5 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 702 mg.