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Herb-Stuffed Roasted Cornish Hens

 Herb-Stuffed Roasted Cornish Hens
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
2 ServingsPrep: 20 min. Bake: 70 min.


  • 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


  • Preheat oven to 375°. Gently lift skin from hen breasts and place
  • sage leaves under 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 butter, oil, lemon juice and garlic; spoon half of mixture
  • over hens. Sprinkle with salt and pepper.
  • Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens
  • with remaining butter mixture. Bake 40-45 minutes longer or until a
  • thermometer inserted in thickest part of thigh reads

2 of 2

Herb-Stuffed Roasted Cornish Hens (continued)

Directions (continued)

  • 170°-175° and potatoes are tender.
  • Remove hens to a 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.