Lemon Roasted Cornish Hens Recipe
As I stood in my kitchen, the aroma of lemon, garlic, and spices wafting through the air, I couldn’t help but feel excited.
Equipment
- Oven
Ingredients
- 1 fresh lemon halved
- 2 whole Cornish game hens
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt
- 1 teaspoon roasted garlic powder for a deeper, slightly nutty flavor
- ½ teaspoon smoked paprika adds a subtle warmth and depth
- Cooking spray or olive oil mist for even crisping
For the Gravy:
- 1 cup dry white wine
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- ½ teaspoon Dijon mustard enhances the depth of flavor without overpowering the dish
Instructions
Step 1: Preheat the Oven
- I always start by setting my oven to 375°F (190°C). Preheating ensures that your hens get roasting immediately. No one wants soggy skin.
Step 2: Prepare the Hens
- Rinse the Cornish hens under cold water and pat them dry with paper towels. It’s essential for achieving that golden crust.
Step 3: Season the Birds
- In a bowl, mix together the salt, pepper, roasted garlic powder, and smoked paprika. Now, here comes the fun part. Rub this spice blend all over the hens. Don’t be shy; get in there and make sure every nook and cranny gets some love.
- Squeeze half of the lemon into the cavity of each hen, then toss the lemon halves inside. This is where the magic happens. The citrus flavor will infuse beautifully during roasting.
Step 4: Roast the Hens
- Place the hens breast-side up in a large roasting pan. Spray or drizzle a little olive oil over the top. This step helps the skin crisp and turn golden.
- Roast them in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C). Baste the hens every 20 minutes with the drippings to keep them moist and flavorful.
Step 5: Make the Gravy
- While your hens are roasting, let’s prepare the gravy. In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux. Gradually whisk in the white wine and chicken broth. Keep stirring until it thickens. Finish it off with a squeeze of lemon juice and Dijon mustard. You’ll find your taste buds dancing.
Step 6: Serve
- Once the hens are cooked, let them rest for 10 minutes. This step is crucial because it allows the juices to settle, ensuring each bite is flavorful. Serve them on a platter, drizzle with the lemon gravy, and garnish with parsley for a touch of fresh color. Your guests will be impressed.
Notes
To ensure your lemon roasted Cornish hens turn out perfectly, keep these tips in mind:
- Use a Meat Thermometer: This is your best friend to guarantee the hens are fully cooked.
- Variety of Citrus: Feel free to experiment with other citrus fruits like oranges or limes for different flavor profiles.
- Let Them Rest: Don’t rush to cut into the hens right away. Letting them rest makes the meat juicier.
- Basting is Key: Don’t skip basting. It keeps the skin moist and flavorful.
- Leftovers are Gold: If you have any meat left over, shred it for salads or sandwiches.
Nutrition
Calories: 250kcalProtein: 30gFat: 12g
Tried this recipe?Let us know how it was!