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