Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Garlic Rosemary Cornish Hens

4.6
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner
Garlic Rosemary Cornish Hens
Ingredients
  • 4 Cornish game hens
  • 3 tablespoons olive oil, divided
  • salt and pepper to taste
  • 1 lemon, quartered
  • 8 sprigs fresh rosemary, divided
  • 24 cloves garlic
  • 1/3 cup white wine
  • 1/3 cup low-sodium chicken broth
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).
2
Rub the hens with 1 tablespoon of olive oil and lightly sprinkle them with salt and pepper.
3
Stuff each hen with a quarter of a lemon and a sprig of rosemary, placing them inside the cavity.
4
Arrange the hens in a large, heavy roasting pan and surround them with garlic cloves.
5
Roast the hens in the preheated oven for 25 minutes.
6
While they're roasting, whisk together the wine, chicken broth, and remaining 2 tablespoons of olive oil in a small bowl.
7
Take the hens out of the oven and lower the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
8
Pour the wine mixture over the hens and continue roasting, basting them with the pan juices every 10 minutes, until they're golden brown and the juices run clear, approximately 25 more minutes.
9
Use an instant-read thermometer to check if the hens are cooked through, aiming for a temperature of 165 degrees Fahrenheit (74 degrees Celsius).
10
Transfer the hens to a platter and pour any remaining juices from the cavity into the roasting pan.
11
Discard the lemons and rosemary, then cover the hens with aluminum foil to keep them warm.
12
Transfer the pan juices and garlic cloves to a medium saucepan, then boil until they've reduced to a thick sauce consistency, approximately 6 minutes.
13
Cut the hens in half lengthwise and arrange two halves on each plate.
14
Spoon some of the sauce and roasted garlic over the top, garnishing with remaining rosemary sprigs.
15
Serve the hens hot.