Tested till perfect Roasted Lemon-Herb Cornish Hens
Roasted Lemon-Herb Cornish Hens
Photography by Jodi Pudge

Roasted Lemon-Herb Cornish Hens

Cornish hens brushed with a simple lemony sauce are the perfect springtime main. Splitting the hens in half ahead of time makes serving a breeze because you don't have to worry about carving at the table. Serve with grainy mustard, if you like. Cost: $4.25 per serving

By Irene Fong and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2016

  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 1 hour and 15 minutes
  • Portion size 8 servings

Ingredients

  • 1 tsp 1tspgrated lemon zest
  • 1/4 cup 1/4cuplemon juice
  • 2 tbsp 2tbspolive oil
  • 4 4cloves garlic, finely grated or pressed
  • 1 tbsp 1tbspeach chopped fresh thyme and fresh oregano
  • 2 tsp 2tspliquid honey
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 4 4Cornish hens (each about 580 g)
  • 1 1lemonlemons, halved crosswise
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large bowl, whisk together lemon zest, lemon juice, oil, garlic, thyme, oregano, honey, salt and pepper. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours; whisk before using.)

Using kitchen shears, cut 1 hen down each side of backbone; discard backbone or reserve for another use. Cut hen in half lengthwise through breastbone. Repeat with remaining hens. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Add hens to lemon mixture; toss to coat. Arrange, skin side up, on lightly greased large heavy-duty rimmed baking sheet. Add lemon, cut side up.

Roast in 425°F (220°C) oven, basting twice, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 45 minutes. Remove hens to platter. Let stand for 5 minutes.

Meanwhile, return lemon to oven; broil, cut side up, until lightly charred, about 1 minute. Serve with hens.

Tip from The Test Kitchen: Using a heavy-duty rimmed baking sheet, instead of a roasting pan, lets air circulate around the hens, giving them a nicer colour. Look for a baking sheet that won't bend and is heavy for its size.

Nutritional Information per serving: about

cal 333 pro 25g total fat 24g sat. fat 6g
carb 3g dietary fibre sugar 2g chol 146mg
sodium 359mg potassium 304mg

%RDI:

calcium 2 iron 9 vit A 4 vit C 13
folate 2
All rights reserved. TVA Group Inc. 2016