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.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
MethodIn 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 facts per serving: about
- Sodium 359 mg
- Sugars 2 g
- Protein 25 g
- Calories 333.0
- Total fat 24 g
- Potassium 304 mg
- Cholesterol 146 mg
- Saturated fat 6 g
- Total carbohydrate 3 g
- Iron 9.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 13.0