Cornish Game Hens

 

Preheat your oven to 425°F.

INGREDIENTS

2 whole Cornish hens about 1 1/2 lb each

2 sprigs rosemary

4 sprigs thyme

1 large onion cut in slices

6 cloves garlic

1 lemon cut in slices

2 tbsp olive oil

Dry Rub

1 tsp salt to taste

1 tsp pepper to taste

1 tbsp Italian seasoning

2 tsp smoked paprika

1 tsp garlic powder

¼ tsp red pepper flakes optional

 

INSTRUCTIONS

Combine all the dry rub ingredients together in a small bowl.

Pat the hens dry with paper towels then generously season both inside and out with the dry rub

In a roasting pan create a bed for the hens to lay on by using rosemary, thyme, garlic, onion slices, and half the lemon slices. Place the hens in the roasting pan over the herbs and drizzle some olive oil over the hens.

Transfer the roasting pan to the preheated oven and bake for 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.

Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.  Cut the hens in half to make two servings for your guests.

RECIPE NOTES

Leftover roasted Cornish hens can last for 3-4 days in the fridge or 3 months in the freezer. Leftovers reheat very well in the microwave. I recommend that you save some of the juices from the pan drippings to use as the liquid when reheating the leftovers either in the microwave or in a skillet. This will prevent the meat from drying out and becoming rubbery.