Time 55m Yield 2 servings. Number Of Ingredients 8 Steps:
Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.
Number Of Ingredients 10 Steps:
Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil. Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight. Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees. Place hens on a clean rimmed baking sheet (it’s okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes. Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
Time 1h10m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Place hens breast side up on a rack in a shallow roasting pan. In a small bowl combine the remaining ingredients. Brush over hens and bake uncovered at 350 degrees F for 50-60 minutes or until juices run clear.
Time 1h7m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon. In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.
Time 1h20m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
Time 1h25m Yield 6 Number Of Ingredients 12 Steps:
Gather the ingredients. Preheat oven to 350 F. Place Cornish hens in a large ovenproof baking dish. Place 1 clove garlic, several pieces of shallots, and 1 rosemary sprig into the cavity of each game hen. Rub 1/2 teaspoon salt into the cavity of each hen. In a small bowl, combine mustards, fines herbes, paprika, fennel seed, pepper, red pepper flakes, and remaining 1/2 teaspoon salt; whisk thoroughly. Coat game hens thoroughly with mixture. Place hens in oven and roast for 75 minutes. Check temperature at thickest part of thigh, away from bone, and make sure it’s at least 165 F. Remove from oven and let rest for 5 minutes.
Time 1h30m Yield 2 servings. Number Of Ingredients 11 Steps:
Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
Time 2h Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley. Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter. Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Time 1h5m Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper. Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.
Time 1h Yield 1 hen, 2 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. Rinse hen with cold water & pat dry. Season with salt & pepper inside & out. Stuff cavity with garlic, rosemary, thyme, & ½ bay leaf. Place some of the shallots, carrots, & celery in cavity. Scatter rest of veggies on bottom of roasting pan. Place hen on top of veggies. Squeeze juice from ½ lemon over hen and add a pice (about ¼ of a lemon) to the cavity. Roast in oven 45 minutes until hens are golden brown & crisp. Juices should run clear when thigh is pierced with a sharp knife. Transfer to serving platter and let sit for 5 minutes. Remove skin & cut in half.
More about “herb roasted cornish game hens recipes”
Time 45m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees. Chop the sage, rosemary and thyme and mix with the butter. Push the herb butter under the loosened skin of the breasts of the poussins or hens. Truss the poussins, season with salt and pepper and cover the breasts with pancetta. Sprinkle with olive oil. Place the poussins in a roasting pan and roast for 45 minutes to 1 hour. Degrease the pan juices and season to taste. Place each poussin on a heated plate and pour a serving of sauce around each one.
