Herb-Stuffed Roasted Cornish Hens
- 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
- 1. 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.
- 2. Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper.
- 3. 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.
- 4. Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
Nutrition 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.
Jan 30, 2020My family and I loved this recipe! I only had dried sage, so I added 2 tablespoons to the butter mix. I didn’t make the potatoes so I used all of the sauce on the hens. I used a 1/4 of the lemon to fill the cavity. 30 minutes into roasting I added white wine. The results were amazing. I normally would feed 4 people with 2 hens but my boyfriend and I Each ate 1 hen. I served with rice-a-roni, cranberry sauce, and seasoned mushrooms.
May 8, 2017
A big hit for the Christmas dinner!! Everyone loved them!!
May 27, 2015
This is a terrific recipe! Instead of using the red potatoes, I made a batch of sage stuffing. I put it around the hens and baked them just like they said to bake the red potatoes. It was awesome!
Dec 31, 1969
Jan 1, 2012
I am not allowed stuffing or rice so this was an excellent alternative. I cooked it my Nuwave oven and it came out great.
Dec 13, 2011
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
Dec 12, 2011
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!!!!!!
Dec 12, 2011
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!
Dec 12, 2011
Cornish game hens are excellent and there are so many ways to season them. They also make your dinner seem so very Special .... and it is. The Fresh Market has this Italian Seasoning that is so wonderful (and great on so many different things too ... pork, steaks, hamburgers). I also infuse my olive oil with different herbs and it makes a world of difference. Sweet Basil, garlic, rosemary. Bottles of infused olive oil makes a reall nice gift to those you know enjoy cooking and cooking well.
You can also infuse your butter with garlic by just flattening the garlic and micro on reduced heat until you hear the garlic popping. Once you try this you will use this often. (like in garlic mashed potatoes.)
Dec 12, 2011
This recipe sounds so good! I may try it for Christ