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Garlic-Rosemary Cornish Hen

 Garlic-Rosemary Cornish Hen
I have served these hens for backyard cookouts as well as a formal dinner entrée. The garlic is mild and pleasant and combined with rosemary and lemon results in meat, tender and moist.
2 ServingsPrep: 20 min. Bake: 30 min.


  • 1 Cornish game hen (20 to 24 ounces), split lengthwise
  • 1/2 medium lemon, cut into wedges
  • 2 fresh rosemary sprigs
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 garlic cloves
  • 2 tablespoons chicken broth
  • 1/4 cup white wine or additional chicken broth


  • Preheat oven to 450°. Place hens, breast side up, over lemon and
  • rosemary in an ungreased 11x7-in. baking dish. Brush with oil and
  • sprinkle with salt and pepper. Add garlic to pan. Bake, uncovered,
  • 20 minutes. Reduce heat to 350°.
  • Pour broth and wine over hen and bake 10-15 minutes or until a
  • thermometer inserted in thigh reads 180°, basting twice with pan
  • juices. Remove hen to serving plates and keep warm.
  • Transfer pan juices to a saucepan. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 5-7 minutes or until pan juices reach desired
  • consistency. Strain juices and serve with hen. Yield: 2 servings.
Nutritional Facts: 1/2 game hen with 1 tablespoon of sauce equals 846 calories,

2 of 2

Garlic-Rosemary Cornish Hen (continued)

Nutritional Facts: 59 g fat (15 g saturated fat), 371 mg cholesterol, 540 mg sodium, 7 g carbohydrate, 1 g fiber, 64 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.