|Recipe from: chewnibblenosh|
Image Credit: Christine
Lemon Herb Cornish Hens
“Every once in a while, I get an urge to make Cornish Hens for dinner. It doesn't happen often, but when it does, I’m always surprised with how easy they are to work with." Christine
2 Cornish Game Hens, halved and seasoned with salt and pepper on both sides
4 Tbsp. olive oil, divided
1 lemon, sliced into thin rounds
1 Tbsp. minced garlic
1 Tbsp. each chopped fresh rosemary and parsley
Salt and pepper to taste
To halve the hens, cut along one side of the backbone with sharp kitchen shears.
Repeat the cut on the other side of the backbone.
Remove the backbone.
Then, using a large knife, split the bird in half at the breast.
Sprinkle both sides of the halves with salt and pepper.
Preheat the oven to 450°F.
Heat 1 Tbsp. of the olive oil in a large, ovenproof, nonstick skillet.
Sauté two birds at a time, starting with the skin side down, in the pan until golden, about 4
Flip and cook for another two minutes.
Remove the two halves and set aside, and then repeat with the other two halves.
Once all four are browned, nestle them snug in the pan, skin side up, and place them in the
Roast the hens, uncovered, until a meat thermometer reads 165°F at the thickest part of the
breast, about 20 minutes total.
Right before the hens are done, lay the lemon slices out on a plate and microwave them for 1
Combine the heated lemon slices, remaining olive oil, garlic, rosemary, and parsley in a large
Remove the hens from the oven and place them in the lemon filled dish, skin side down.
Let them rest for ten minutes on the lemons, turning every few minutes or so, to make sure they
are well coated with the lemon-garlic mixture.
Sprinkle with salt and pepper to taste, and serve.
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