- 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 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.
Reviews for Herb-Stuffed Roasted Cornish Hens
Sort By :
"I am not allowed stuffing or rice so this was an excellent alternative. I cooked it my Nuwave oven and it came out great."
"To all those "commonsense is required"!!! cooks out there, you "KNOW how much your family can or cannot eat at a meal. So fix as many birds your family needs. If you use "commonsense is required" and eat portions that are healthy for you eat and enjoy sensibly.This goes to "Maiden Fair" you just as well take all the meat off the bones and feed it to the dog and eat the bones if you are that concerned about how the bird is prepared. jensenal"
"Hal47, You are right. Don't eat it. Get real, my family portion is Half a Cornish Hen ea. They put aside what they won't eat. They're sure to finish it off later. Heavens sakes it Christmas. You can heat up a lean Cuisine!!!!!!"
"These were very good. To the previous poster who is alarmed at the calorie count...DON'T MAKE IT THEN! I have to watch my calorie intake so I just used olive oil on mine and removed the skin upon eating. Even without the skin, it was delicious (I never eat the skin on chicken either, just a personal preference). But my husband, son and daughters ate it as is and loved it. Making them again on Christmas Eve. Thank you for the recipe!"