Herb-Infused Cornish Hens are a delightful twist on the classic roast chicken, offering a smaller, more tender bird that's perfect for intimate gatherings or a cozy dinner for two. Infused with a fragrant blend of herbs and lemon, this dish is both aromatic and flavorful, making it a must-try for any home cook.
Cornish hens are smaller than regular chickens, making them quick to cook and perfect for individual servings. Olive oil acts as the base for our marinade, helping to carry the flavors of the herbs and garlic into the meat. Lemon juice not only tenderizes the hens but also adds a bright, citrusy note. Garlic brings a savory depth to the marinade, while dried thyme, rosemary, and oregano create a classic herb blend that complements poultry beautifully. A bit of salt and pepper enhances all these flavors without overpowering them. Lemon slices and onion quarters stuffed inside the hens add moisture and aroma during roasting. Finally, a splash of chicken broth in the pan ensures the hens remain juicy and helps create a flavorful base for basting.
These Cornish hens pair beautifully with roasted potatoes or a simple rice pilaf. A side of sautéed green beans or a crisp garden salad would add a nice balance to the meal. For a complete experience, consider a glass of chilled white wine, like Sauvignon Blanc, to complement the herbal notes.
Start by preheating your oven to 375°F, which is the perfect temperature for roasting these little birds to golden brown perfection. While your oven heats up, take a small bowl and mix together the olive oil, lemon juice, minced garlic, thyme, rosemary, oregano, salt, and pepper. This will be your marinade, bursting with flavor.
Next, pat the Cornish hens dry with paper towels; this helps the skin crisp up nicely during roasting. Place them in a roasting pan. Now, take your marinade and rub it all over the hens. Don’t be shy—get your hands in there and make sure to coat under the skin too. It’s this step that really infuses the hens with all that delicious flavor.
Once marinated, stuff the cavity of each hen with a few lemon slices and onion quarters. This not only adds flavor from the inside out but also helps keep the meat moist. Pour the chicken broth into the bottom of the roasting pan—this will prevent the hens from drying out and creates a lovely base for basting.
Pop the pan into your preheated oven and roast for about 60 minutes. Remember to baste occasionally using the juices from the pan; this keeps the skin from drying out and locks in the moisture. You'll know the hens are done when they're golden brown and their internal temperature reaches 165°F. Once cooked, let them rest for about 10 minutes before serving. This rest period allows the juices to redistribute, ensuring every bite is succulent.
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