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Herbed Cornish Hens

 Herbed Cornish Hens
The refreshing sauce Mom makes with thyme, lemon juice and butter gives these hens savory flavor throughout. The seasonings in this recipe also work great on a whole roasted chicken. Either way, the result is a mouthwatering feast.—Maria Costello, Monroe, North Carolina
6 ServingsPrep: 15 min. Bake: 1 hour


  • 6 Cornish game hens (20 to 24 ounces each)
  • 1 cup lemon juice
  • 3/4 cup butter, melted
  • 1/2 teaspoon paprika
  • 1-1/2 teaspoons dried thyme, divided
  • 1-1/4 teaspoons seasoned salt, divided
  • 1-1/8 teaspoons garlic powder, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Place the hens on a wire rack in a large roasting pan. In a bowl,
  • combine lemon juice, butter, paprika and 1 teaspoon each of thyme,
  • seasoned salt and garlic powder. Pour half over the hens; set the
  • remaining mixture aside for basting. Combine salt, pepper and
  • remaining thyme, seasoned salt and garlic powder; sprinkle over
  • hens. Bake, uncovered, at 375° for 30 minutes. Baste with
  • reserved lemon juice mixture. Bake 30 minutes longer, basting
  • occasionally, or until the meat is tender and juices run clear.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 460 calories, 40 g fat (19 g saturated fat), 185 mg cholesterol, 708 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.