Roasted Lemon Rosemary Cornish Hens

Author: Canadian Living

Cornish hens make the basis of a simple yet elegant dinner for two.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2006

Ingredients

  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon finely grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Cornish hens about 1 lb/500 g each
  • 1/2 lemon cut into 4 wedges
  • 2 tablespoons butter melted

Method

In small bowl, mix together rosemary, lemon rind, salt and pepper; set aside.

Remove giblets from hens (save for another use). Rinse and pat hens dry. Using fingers, gently loosen skin over breasts to create pockets; spread rosemary mixture under skin to cover breasts. Insert 2 lemon wedges into each cavity. Tuck wings under back; tie legs together with kitchen string, if desired. Brush birds with butter. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)

Place hens, breast side up, on greased toaster oven broiler pan. Roast in 400°F (200°C) toaster oven until juices run clear when thigh is pierced, 55 to 60 minutes, tenting with foil if browning too much. Transfer to serving platter or plates. Tent with foil; let stand for 10 minutes.

Nutritional facts Per serving: about

  • Sodium 507 mg
  • Protein 38 g
  • Calories 321.0
  • Total fat 18 g
  • Cholesterol 208 mg
  • Saturated fat 9 g
  • Total carbohydrate trace

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Lemon Rosemary Cornish Hens

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