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Lip-Smacking Lemony Roasted Cornish Hens

Lip-Smacking Lemony Roasted Cornish Hens

4 Cornish hens
12 whole peeled garlic cloves
1 lemon, cut into quarters
Salt, red/black pepper
Olive oil
4 slices bacon
2 large Vidalia onions, thick slices
2 large lemons cut into quarters
1 (8-oz.) carton mushrooms, cut in half
Fresh thyme sprigs
½ c. white wine
½ c. chicken broth
1 T. flour
Chopped green onions

  1. Preheat oven 425.
  2. Rinse Cornish hens, pat dry with paper towels. Season inside and outside with salt, red/black pepper.
  3. Place 3 garlic cloves and a quarter of lemon into each hen.
  4. Place the hens breast side up, into a 11×14” roasting pan. (Important not to use too large of pan-the onions and lemons will burn.) Place a slice of bacon across the top of the hens.
  5. Drizzle olive oil over the hens.
  6. In a large bowl, combine the 2 onions, 2 lemons and mushrooms. Drizzle with olive oil and season with salt and black pepper.
  7. Place this mixture around the Cornish hens in the roasting pan (not on top, just around them.)
  8. Drizzle more olive oil all over the veggies and hens.
  9. Sprinkle with paprika.
  10. Place fresh thyme sprigs on top of each hen.
  11. Roast the hens for 1 hour and 10-15 minutes, until the juices run clear when you cut between the leg and thigh.
  12. Remove from oven and take the hens out of the roasting pan and place on a tray/platter and seal tightly with foil for at least 10 minutes.
  13. Place the roasting pan on top of stove and place over medium heat.
  14. Add the wine and with wooden spoon scrape up the brown bits.
  15. Add the stock and sprinkle the flour and whisk it until the sauce thickens.
  16. Taste for seasoning.
  17. Place the hens back into the roasting pan and place back in 300 degree oven for 5-8 minutes (remove foil covering from hens.)
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