Tested till perfect Roasted Lemon Rosemary Cornish Hens

Roasted Lemon Rosemary Cornish Hens

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2006

Recipe4 out of 5 based on 2 ratings.
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  • Portion size 2


  • 2 tsp 2tspchopped fresh rosemary
  • 1 tsp 1tspfinely grated lemon rind
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2small Cornish henCornish hens, about 1 lb/500 g each
  • 1/2 1/2lemon, cut into 4 wedges
  • 2 tbsp 2tbspbutter, melted
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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 Information Per serving: about

cal 321 pro 38g total fat 18g sat. fat 9g
carb 0 fibre 0 chol 208mg sodium 507mg

% RDI:

calcium 3 iron 10 vit A 14 vit C 3
folate 2
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