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Herb-Stuffed Roasted Cornish Hens Recipe

Herb-Stuffed Roasted Cornish Hens Recipe photo by Taste of Home

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If you're looking to add a touch of elegance to your dinner table, we suggest these moist Cornish game hens. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. —Taste of Home Cooking School

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Herb-Stuffed Roasted Cornish Hens Recipe

Prep: 20 min. Bake: 70 min.

Yield: 2 Servings

20 70 90

Ingredients

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

Directions

Gently lift skin from hen breasts and place sage leaves under the skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.
Combine the butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper.
Bake at 375° for 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until meat juices run clear and potatoes are tender.
Remove hens to serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens. Yield: 2 servings.

Nutritional Facts 1 serving equals 980 calories, 67 g fat (22 g saturated fat), 379 mg cholesterol, 1,398 mg sodium, 29 g carbohydrate, 4 g fiber, 63 g protein.

Originally published as Herb-Stuffed Roasted Cornish Hens in Taste of Home Cooking School Collection Spring 2008, p47

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Herb-Stuffed Roasted Cornish Hens

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Reviewed on Dec. 11, 2011 by trekker975

Wonderful!!! Very tasty and one hen fed two of us. This is a great dish that works out so well. I added some colorful bell peppers to the potatos as my husband not like green onions......it was wonderful! The pesentation was even prettier (hoilday colors?)

Reviewed on Dec. 11, 2011 by toothfairylin

Totally agree with grammadi323 and cactus lady! These were delicious! I have said this before: I am disgusted with the "reviewers" who put down someone's recipe because of their own "better than thou" standards. "Reviewers" is intentionally in parentheses because these people never try the recipes, they can only make disparaging remarks. I do ASSURE you that once in awhile, eating a tasty, calorie/sodium/or fat laden "dish" will NOT kill you. If you can recognize that perhaps it is not healthy, enough to make a comment on it, than I would ASSUME you would know how to make it suit your needs. I really wish TOH WOULD NOT let you naysayers comment on a recipe unless you have tried it and perhaps listed what YOU did to make it healthier!!!! So thank you, TOH, for giving some of us a new recipe to try. LOVE TOH!

Reviewed on Dec. 11, 2011 by cactuslady

AMEN!! grammadi!! Portion control is all that's needed to cut down the number of calories, and fat grams. Obviously, we all know how to read. If the calories and fat grams bother you, don't make the recipe, it isn't necessary to point those things out to the rest of us...we can read, too. This recipe was excellent...my family of 4 ate one bird...now do the math.