Honey-Herb Cornish Game Hens
At a Glance
- Prep
- 15 minutes
- Cook
- 1 hour
- Total
- 1 hour 15 minutes
- Servings
- 8 serving(s)
Categories
- Main Course
- Poultry
- Bake
- Easy
- Whole Chicken
Dietary
- High protein
- Low-carb
- High Protein
- Low Carb
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
I saw this in a magazine and thought it looked absolutely delicious. It would make a very fancy romantic meal or even be great for a dinner party with friends. I love the idea of using Cornish hens because of the combo of dark and white meat. The hens are baked, but I want to try them on the grill when it gets warm.
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Equipment
Oven, shallow roasting pan, small bowl, whisk, platter, fat separator
Ingredients
- 4 (1 1/2 lb) rock cornish game hens, 6 lbs total
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh oregano, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
Place oil in a shallow pan and heat oven to 400 degrees.
In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
Once pan is heated, place hens skin side down and brush with half of the honey mixture.
Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.
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