Cornish Hen Recipe (tender &amp; Easy!)

Cornish Hen Recipe (tender & Easy!)

2 1.5-lb Cornish hens

2 tsp Sea Salt

1 tsp Black pepper

4 cloves Garlic ((whole))

7 sprigs Fresh rosemary ((4 whole and 3 chopped))

10 sprigs Fresh thyme ((4 whole and 6 leaves only))

2 medium Lemons ((1 cut into cubes, and 1 juiced and zested))

¼ cup Olive oil

1 cup Chicken broth, reduced sodium

Preheat the oven to 425 degrees F (220 degrees C).
Pat the Cornish hens dry with paper towels. Season the inside and outside of the hens liberally with salt and pepper.
Place 2 garlic cloves, 2 rosemary sprigs, 2 thyme sprigs, and half a lemon (cubed) inside the cavity of each hen (or as much as you can fit).
Tie the legs of the hens together with kitchen twine and tuck the wing tips under the body.
In a small bowl, mix together the olive oil, chopped rosemary, thyme leaves, and the zest and juice from the second lemon.
Rub the olive oil and herb mixture all over the outside of the hens.
Place the hens in a roasting pan with rack,, breast side down. Pour the chicken broth into the bottom of the pan, along with any leftover lemon pieces that didn’t fit inside the hen.
Roast Cornish hens in the oven for 50-60 minutes, or until the hens are golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C). Baste with the pan juices every 20 minutes.
Let the hens rest for 10 minutes before serving. This helps the juices redistribute throughout the meat, making it more moist and juicy.
To serve, cut each hen in half along the breastbone and backbone with a sharp knife or kitchen shears. (If your hens are small, you can also serve them whole.) Serve with the pan juices if desired.