Herb-Roasted Cornish Hens recipe

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Ingredients

5 stalks celery
1 large onion, quartered - divided
1 lemon, quartered - divided
4 sprigs fresh rosemary, divided
4 Cornish game hens
1 tablespoon olive oil
salt to taste
1 pinch lemon pepper, or to taste
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 sprigs fresh rosemary, leaves removed and chopped
1 head garlic, peeled
1 large onion, chopped
½ cup white wine
½ cup chicken broth
3 tablespoons olive oil

Nutrition Info

814.2 calories
carbohydrate: 17.5 g
cholesterol: 302.9 mg
fat: 56 g
fiber: 3.8 g
protein: 54.1 g
saturatedFat: 13.6 g
servingSize: -
sodium: 373.8 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Arrange celery stalks next to each other in the bottom of a heavy roasting pan.

  3. Place 1 onion quarter, 1 lemon quarter, and 1 sprig rosemary in the cavity of each hen. Rub outside of hens with 1 tablespoon olive oil, sprinkle with salt and lemon pepper. Arrange hens atop celery, sprinkle with tarragon, basil, thyme, and chopped rosemary. Scatter garlic cloves and 1 chopped onion around hens.

  4. Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C).

  5. Whisk wine, broth, and 3 tablespoons olive oil together in a bowl, pour over hens.

  6. Cook hens until no longer pink at the bone and the juices run clear, about 50 more minutes, basting every 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn off oven and let hens rest in the oven for 10 more minutes.

Recipe Yield

4 cornish hens

Recipe Note

Roasted with lemon, garlic, onion and a medley of fresh herbs, this is sure to please anytime or for special occasions.

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